ECONOMY 
COOK BOOK 

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MARIA McILVAINE GILLMORE 



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COPYRIGHT DEPOSIT. 



ECONOMY COOK BOOK 



ECONOMY 
COOK BOOK 



BY 

MARIA McILVAINE GILLMORE 

AUTHOB OF "meatless COOKERY" 




NEW YORK 
E. P. BUTTON & COMPANY 

681 FIFTH AVENUE 






Copyright, 1918, 
By E. p. Button & Co. 



All Rights Reserved 



APR -3 1918 



Printed in the antted States of Hmerica 

©CI.A494422 



TO 
MARY STEWART SCHELL 

BY WHOSE GENTLE COERCION 
THIS BOOK WAS WRITTEN 



*'We are to-day a nation in arms, and we must 
fight and farm, mine and manufacture, conserve 
food and fuel, save and spend, to the one common 
purpose." — WooDRow Wilson. 



VI 



PREFACE 

This book is designed to take the place among recipe 
books that the Ford does among automobiles. It is 
simple, practical, economical. But back of any recipe 
book must come intelligent planning of the meals, for at 
best recipes can only be the method of making foods 
palatable. Much depends upon arranging menus to pro- 
mote the greatest degree of growth and health. 

In the average family which consists of adults and 
children both groups must be considered, for upon the 
proper feeding of its future citizens depends the fu- 
ture power of our Nation. Children require more food 
of the body-building class than grown people; more 
food containing protein, as meat, fish, poultry, eggs, 
and milk, which is most important of all. If fresh 
milk is not available condensed or evaporated milk should 
be substituted. 

Adults after forty require little meat. Once a day 
is often more than enough. Much acute indigestion, 
auto-intoxication, etc., would be avoided by a diet con- 
sisting principally of meat substitutes, vegetables, and 
lighter foods. Of course those who lead a sedentary 
life require less substantial food and a smaller quantity 
of it than those who are engaged in muscular occupa- 
tion. 

And with the proper planning should go regularity of 
serving, the same meals at the same time each day, the 
lighter meal at night, thorough mastication of the food, 
a cheerful atmosphere. 

An enlightening pamphlet entitled ' ' The Planning of 
Meals," by Isabel Bevier, is published by the University 

vii 



viii PREFACE 

of Illinois at Urbana, Illinois, and may be had for the 
asking. 

Much valuable assistance to me in the preparation 
of this book is gratefully acknowledged from Miss M. S. 
Atterbury, Mrs. F. Robert Schell, Mrs. John A. Roebling, 
Miss Helen C. Cutler, Dr. H. F. Cutler, Mr. M. T. Rich- 
ardson, Mr. R. L. Watson, Mr. Francis S. Mcllvaine, 
Dr. Charles C. Langworthy, the Home Economic Office 
of the United States Department of Agriculture, the 
Massachusetts Agriculture College and Mr. Herbert C. 
Hoover. 

Maria McIlvaine Gillmore. 
New York 
1918 



WAR PREFACE 

This book is also planned as a war measure to carry 
out the desires of the United States Food Administration 
by presenting recipes for nutritious food without the un- 
necessaiy use of wheat, meats, sweets, and fats. 

The economy of our food resources has become a patri- 
otic duty and as women cannot go to the firing line, it 
becomes a patriotic privilege to have the responsibility 
for this most important trust. Instead of looking afar 
for some * ' bit " to do we must turn our eyes to our own 
households and set them in order. The Government has 
with serious concern earnestly called upon the Nation 
to use all practical means of saving food and fuel, leav- 
ing to the ingenuity of every housewife the fascinating 
problem of devising and applying the most successful 
methods. And it is for the purpose in part of helping 
to solve the many perplexing questions of the wartime 
menu that these recipes have been prepared. 

In these recipes meats are used in many ways to make 
a larger dish ; vegetable fats such as crisco, butter ine, or 
lard compound used when possible in place of butter 
and lard ; honey or molasses instead of sugar ; and sweet- 
ening omitted altogether when it is not really needed; 
corn meal, rye, and bran used instead of wheat flour; 
corn, peanut, or cottonseed oils instead of olive oil ; stale 
bread turned into crumbs in many dishes. 

The menus preceding the recipes are popularly known 
as "balanced." Meals for each day consist of food con- 
taining in approved proportion proteins, carbohydrates, 
mineral salts, fats, and sugars, following Dr. Lang- 
worthy's table of foods. They are arranged to be used 

ix 



X "WAR PREFACE 

consecutively that the left-over roast chicken of one day 
may be cooked in casserole the following day, the left- 
over baked fish made into a souffle, the left-over corn 
meal mush fried the second day, etc. 

Have the same meals at the same time each day, in- 
cluding Sundays and holidays, and wherever possible the 
heavy meal in the middle of the day. Do not attempt 
to eat so much at one meal that the next may be omitted, 
as for instance, to eat a heavy meal on Sunday and 
nothing but a piece of cake for the evening meal. The 
most stalwart digestive organs will rebel against such 
treatment. 

More milk should be used, as it is not merely a drink 
but a food that contains body-building materials and 
supplies energy. Specialists of the Department of Agri- 
culture find that milk is better digested when taken with 
other foods, and may be used to great advantage in 
cooking in place of water, as in cooking cereals and in 
soups. 

No wines are used in any of the recipes. Since the 
Government has decided that liquor is harmful for the 
soldiers it must be equally harmful for civilians who 
are cast in the same physical mold. 

The ante-bellum fashion of leaving something on our 
plates to show we were not so greedy as to eat everything 
we could, has in these days come to prove our greed by 
taking more than we really want. Join the clean plate 
brigade and try hard to waste nothing. Moreover, when 
we consider the present and past unequal distribution of 
food in the world we recognize that it is something 
more than a patriotic duty to provide against waste, and 
after the war and through the coming years so to conduct 
our households that it may be possible for all the world 
to enjoy a fair and generous distribution. 

M. McI. G. 



CONTENTS 

PAGE 

Preface ^^^ 

War Preface ^^ 

Table of Foods 3 

Menus '^ 

Breads ^^ 

Soups ^^ 

Meats ^^ 

Meat Substitutes 87 

Cottage Cheese H"^ 

Vegetables 123 

Dried Vegetables and Fruits 1^9 

Salads 171 

Desserts 1*^^ 

Cakes 1^^ 

Index 207 



FOODS GROUPED ACCORDING TO THEIR 
CHARACTERISTICS 



^ 



SOME COMMON FOODS GROUPED ACCORDING 
TO THEIR CHARACTERISTICS 

All Five Groups Should Be Represented in the Diet 
Every Day 

GROUP 1 
Foods characterized by protein 

Lean meats, poultry, fish, oysters, etc., milk, cheese, 
eggs, dried legumes, nuts, and other protein-rich foods. 

GROUP 2 

Foods characterized by starch and similar carbohydrates 

Bread, crackers, macaroni, rice, cereal breakfast foods, 
meals and flours, and other cereal foods. 

GROUP 3 
Foods characterized by fat 

Butter, cream, lard and other culinary fats, salt pork, 
bacon, chocolate, and other fatty foods. 

GROUP 4 

Foods characterized by mineral substamces and organic 

acids 

Spinach, peas, lettuce, potatoes, turnips, apples, or- 
anges, berries, and other vegetables and fruits, raw or 
cooked. 

3 



4 SOME COMMON FOODS 

GROUP 5 
Foods characterized hy sugars 

Sirup, honey, jellies, dried fruits, candy, and other 
sweets. 

Table prepared by C. F. Langworthy, Chief, Office of Home 
Economics, States Relation Service, U. S. Department of Agricul- 
ture. 



MENUS 



MENUS 



BREAKFAST 

Oranges 

Hominy 

Poached eggs 

Bran muffins 



DINNER 
Clam bisque 
Roast chicken 
Creamed onions 
Sweet potatoes baked with ap- 
ples 
War pudding 



TEA 
Welsh rabbit 
Tomato salad 

Rye bread 

Baked apples 

Crumb gingerbread 



BREAKFAST 

Prunes 

Corn meal mush 

Baked bananas 

Toast 



DINNER 

Tomato soup 

Baked fish 

Potatoes au gratin 

Spinach 

Cream tapioca 



TEA 

Beauregard eggs 

Baking powder biscuits 

Pear salad 

Cottage cheese with preserves 

Nut drop cakes 



BREAKFAST 

Grape fruit 

Rice flakes 

Corn meal fish balls 

Toasted war bread 



DINNER 

Split pea soup 

Chicken in casserole 

Lima beans 

Rice pudding 



TEA 

Creamed oysters 

Potato salad 

Graham gems 

Honey apples 



BREAKFAST 

Baked apples 

Rolled oats 

Swiss eggs 

Toast 

DINNER 

Dried bean soup 

Fish souffle 

Celery 

Browned potatoes 

Baked Indian pudding 



TEA 

Fried corn meal 

Rolled oat wafers 

Apple and nut salad 

Soft honey cake 



ECONOMY COOK BOOK 



BREAKFAST 

Stewed apricots 

Corn flakes 

Mock sausage 

Eggless rye muffins 



DINNER 

Vegetable soup 

Turkish pilaf 

Baked potatoes 

Asparagus 
Caramel junket 



TEA 

Cheese souffl6 

Lancashire potato cakes 

String bean salad 

Apple sauce 



BREAKFAST 

Oranges 

Oat meal 

Boiled eggs 

Toast 



DINNER 

Lettuce soup 

Macaroni and oyster croquettes 

Creamed brussels sprouts 

Carrots a I'Allemande 

Farina pudding 



TEA 

Stuffed potatoes 

Cereal muffins 

Tomato jelly salad 

Stewed fruit 

War cake 



BREAKFAST 

Grapes 

Farina 

Scrambled eggs 

Ring muffins 



DINNER 

Clam chowder 
Bean and cheese roast 

Mashed potatoes 
Scalloped cauliflower 
Fruit macedoine 



TEA 

Scalloped oysters 

Nut bread 

Asparagus salad 

Corn meal griddle cakes 



BREAKFAST 

Bananas 

Rice flakes 

Codfish stew 

Date biscuits 



DINNER 

Oat meal and mushroom soup 

Fricasseed chicken 

Potato balls 

Creamed onions 

Snow pudding 



TEA 

Creamed clams 

Spoon bread 

Apple and cheese salad 

Morris cake 



MENUS 



9 



BREAKFAST 

Oranges 

Rolled oats 

Creamed fish. 

Buckwheat gems 



BREAKFAST 

Grapes 

Petti John 

Cornbeef hash and poached egga 

One egg rye muffins 



DINNER 

Green pea soup 

Spanish Michel 

Carrots 

Glazed sweet potatoes 

Honey pudding 



TEA 

Eggs with cottage cheese sauce 

Hoe cake 

Tomato salad 

Preserves 



DINNER 

Mackerel bisque 

New England baked beans 

Creamed cabbage 

Browned potatoes 

Apples with rolled oats 



TEA 

Sardines 

Virginia spoon bread 

Cow pea salad 

Apple sauce 



BREAKFAST 

Apples 

Oat meal 

Cheese omelet 

Toast 



BREAKFAST 

Grapefruit 

Hominy 

Codfish balls 

Corn meal muffins 



DINNER 

Potato soup 

Hungarian goulash 

Savory cauliflower 

Spinach 

Brown sugar tapioca 



TEA 
Mock oysters 
Johnny cake 
Chicken salad 



DINNER 

Cream of tomato soup 

Twelve o 'clock pie 

Peas 

Salsify 

Norwegian prune pudding 



TEA 

Milk toast 

Potato rolls 

Grape and orange salad 

Honey cookies 



10 



ECONOMY COOK BOOK 



BREAKFAST 

Prunes 

Corn flakes 

Hamburg steak 

Eaised biscuit 



BREAKFAST 

Bananas 

Puffed rice 

Poached eggs 

Toast 



DINNER 

Oat meal soup 

Cheese and macaroni loaf 

Fried parsnips 

Celery 
Brown Betty 



TEA 

Peanut fondue 

Boston brown bread 

Egg and water cress salad 

Pan cakes and syrup 



DINNER 

Leek soup 

Halibut a la poulette 

Spinach cutlets 

Potatoes with egg 

Orange Charlotte 



TEA 

Hominy fritters 

Apple corn bread 

Vegetable salad 

Soft gingerbread 



BREAKFAST 
Stewed apricots 

Farina 
Baked bananas 
Drop biscuits 



DINNER 

String bean soup 

Chartreuse of meat and rice 

Puree of peas 

Beets 

Sweet potato pudding 



TEA 

Cheese sandwiches saut6d 

Honey bread 

Fruit salad 

Dom econ cake 



BREAKFAST 

Baked apples 

Corn meal mush 

Boiled eggs* 

Parker House rolls 



DINNER 

Onion chowder 

Boston roast 

Colcannon 
Hashed turnips 
Fruit macedoine 



TEA 

Fried mush 

Graham bread with nuts 

Shrimp salad 

Stewed pears 



BREADS 



BREADS 



War Bread 

114 cups rye flour 5 cups lukewarm water 

3 cups whole wheat flour l^^ tablespoons salt 

12 cups white flour 2 yeast cakes 

Soften the yeast in 1 cup of lukewarm water. Add 
the other 4 cups of water. Sift the salt, rye flour, whole 
wheat flour, and white flour together and add to the 
liquid. Mix well, turn out on a floured board and knead 
about 10 minutes. Return to bowl and let rise until 
double in bulk. Cut down, shape into loaves and let 
rise in greased pans until doubled again. Bake in a 
moderate oven about 1 hour. This makes 3 large loaves. 



Watson's War Bread 

4 cups sifted flour 1 tablespoon sugar 

2 cups cooked corn meal or 1^^ teaspoons salt 

any cooked cereal o yeast cakes dissolved in 

1 tablespoon fat % cup lukewarm water 

To prepare the corn meal, mix in the proportion of 1 
cup of meal to 4 cups of water and cook in a double 
boiler 20 minutes. If the cooked corn meal or cereal 
stands before using, cover with a wet cloth to prevent 
a crust from forming over it. If the wet cloth is not 
used and a skin should form, remove it before using in 
the bread mixture. 

Beat the corn meal or cereal with a Dover egg beater 

13 



14 ECONOMY COOK BOOK 

and add the melted fat, sugar, and salt, with the dis- 
solved yeast. Beat in the flour with a wire beater or 
slot spoon. K^ead for 10 minutes in a bowl or on a 
slightly floured board until elastic and the surface shows 
tiny blisters. Wet the surface with water, cover, let 
rise until it doubles in bulk. Knead and shape into 
loaves. Put into greased pans and let rise again until 
doubled in bulk. Bake in a moderate oven 45 to 60 
minutes. Use no more flour than is required to knead 
the bread into a firm loaf that will not stick to the mix- 
ing board. This makes 2 large loaves. If desired both 
the sugar and fat may be omitted. 

Potato Bread No. 1 

12 potatoes 1% tablespoons salt 

9 cups flour 2 yeast cakes 

3 tablespoons sugar 4 tablespoons water 

Clean thoroughly and boil without paring 12 potatoes 
of medium size, allowing them to become very soft. Pour 
off the water, peel and mash the potatoes while hot be- 
ing careful to leave no lumps. Take 5 solidly packed % 
pint cups of mashed potatoes and when at the tempera- 
ture of lukewarm water add to them the yeast rubbed 
smooth with 3 tablespoons of lukewarm water. Rinse 
the cup in which the yeast was mixed with another table- 
spoon of water and add to the potatoes. Next add the 
salt and 1 scant 1/2 pint of sifted flour. Mix thoroughly. 
Let this mixture rise until it has become very light, 
which should take about 2 hours if the sponge is at a 
temperature of about 86 degrees F. To this well-risen 
sponge, which will now be found to be very soft, add the 
remainder of the flour, kneading thol'oughly until a 
smooth and elastic dough has been formed. The dough 
must be very stiff. Set back to rise until it has trebled in 
volume, which will require another hour or more. Divide 



BREADS 15 

the dough into 4 parts, mold them separately, and place 
in greased pans which have been slightly warmed. Al- 
low the loaves to rise until they have doubled in volume 
and bake 45 minutes in a moderate oven. This makes 
4 loaves. 

Potato Bread No. 2 

12 potatoes 1^ tablespoons salt 

9 cups flour 1 yeast cake 

4 tablespoons water 

Clean, boil, peel, and mash the potatoes as directed 
in the preceding receipt. In the evening take 2% sol- 
idly packed V2 pint cups of the cool mashed potato, add 
to it the salt, a scant % pint of flour, and the yeast 
rubbed smooth with water, reserving 1 spoonful to rinse 
the cup. In the morning add the remainder of the po- 
tato and the rest of the flour. Knead thoroughly until 
a smooth and very stiff dough is formed. Set away 
at 80 to 86 degrees F. for about 2 hours or until the 
dough has trebled in volume. Proceed as in the above 
receipt. This makes 4 loaves. 



Whole Wheat or Graham Bread 

1% cups lukewarm milk 3 cups whole wheat or 

3 tablespoons brown sugar graham flour 

IV4, teaspoons salt % yeast cake 

Scald the milk together with the sugar and salt. When 
lukewarm add the yeast, mixing it first with a little of 
the milk. Add the flour, beat well, and let it double 
its volume. Beat thoroughly, put into a pan and let 
rise. In a pan of standard size it should come nearly 
to the top. Putting in the sugar is optional ; it is equally 
good without the sweetening. This makes 1 loaf. 



16 ECONOMY COOK BOOK 



Rye Bread 

2 cups milk 2 tablespoons butter or fat 

2 tablespoons sugar 6 cups rye flour 

1 teaspoon salt 1% cups white or whole 

1 yeast cake wheat flour 

^ cup water 

Scald the milk and pour it over the sugar, butter and 
salt. When lukewarm add the yeast which has been 
softened in the I/2 cup of water. Add the rye flour, 
knead in the white or whole wheat flour; cover and let 
rise until twice its bulk. Shape into loaves, Jet rise 
again until doubled and bake about 50 minutes in a 
moderate oven. This makes 2 loaves. 

Oatmeal Bread 

2 cups oatmeal 1 cup lukewarm water 
2 cups boiling water 3 teaspoons salt 

% cup molasses 1 tablespoon melted fat 

1 yeast cake 7 cups bread flour 

Scald the oatmeal with the boiling water and let it 
stand until cold. Soften the yeast in the lukewarm 
water and add to the first mixture when cool. Add the 
molasses, salt and melted fat. Stir in the bread flour. 
Turn on a floured board and knead lightly. Return to 
bowl and let rise until double in bulk. Cut down, shape 
into loaves and let rise until again double. Bake in 
a moderate oven 45 to 60 minutes. This makes 3 loaves. 

Bread Crumb Bread 

1 cup milk 1 yeast cake 

1 cup lukewarm water 1 teaspoon salt 

2 cups dry bread crumbs 1 tablespoon butter or fat 

214 cups wheat flour 

Scald the milk, turn into mixing bowl over salt, and 
fat. Add % cup water and when lukewarm, the yeast 



BREADS 17 

softened in the rest of the cap of water. Stir and add 
the bread crumbs. When softened, add 2 cups flour. 
Knead on a board floured with the y^ cup. Put back 
in the bowl, let rise until double in bulk. Cut down, 
form into a loaf and bake in a well-greased pan about 
50 minutes in a moderate oven. This makes 1 loaf. 

Gluten and Corn Bread 

2y2 cups corn meal 2 tablespoons fat 

% cup gluten flour 3 teaspoons salt 

% yeast cake 1% cups boiling water 

Pour the com meal into a dish of boiling water. If 
yellow corn meal is used heat it a little before pouring 
it in the boiling water, or mix meal and water and heat 
in a double boiler. When cool mix with the other in- 
gredients and knead thoroughly. Place in a baking dish 
and bake when sufficiently risen. This makes 1 loaf. 

Buckwheat Bread 

2% cups buckwheat flour 1^/4 cups milk 

1^ cups white flour ^ cup molasses 

^2 yeast cake 2 tablespoons butter or fat 

% cup water 1 teaspoon salt 

Add yeast to warm water and rub smooth. Scald milk 
and put in mixing bowl with butter and salt. When 
lukewarm, add molasses and yeast. Beat in the flour 
slowly and let rise until it doubles in bulk. Beat it 
down and put in a greased bread pan. Let rise until 
again double in bulk and bake 1 hour in a moderately 
hot oven. This makes 1 large loaf. 

Kice Bread 

1 cup lukewarm water or 1^ teaspoons salt 
milk or a mixture of 1 tablespoon sugar 

the two - tablespoon butter, if used 

1 cup uncooked rice % J-" i- cake 

2 cups wheat flour 



18 ECONOIMY COOK BOOK 

Steam the rice with % the liquid until it is soft. Use 
a steamer in preference to a double boiler as the rice 
will soften more readily. Put the sugar, salt, and fat 
into the mixing bowl and pour over them the remaining 
liquid. When the mixture has become lukewarm add 
the yeast and V2 cup flour. Let the sponge rise until 
it is very light. Add the steamed rice, which should 
have been cooled to lukewarm, and the rest of the flour. 
This dough is so thick that it requires some pressure 
to work in the last of the flour. Let the dough rise until 
it has doubled its bulk, form into a loaf, place in a pan, 
let rise again until it nearly reaches the top of the pan, 
and bake. This makes 1 loaf. 

Corn Meal and Wheat Bread 

% cup milk 1 tablespoon butterine 

% cup water 1 cup corn meal 

% yeast cake 2 cups wheat flour 

1% teaspoons salt 

Pour milk and % cup of water over the corn meal, 
salt, and butterine. Heat gradually to the boiling point 
or nearly to it, and cook 20 minutes in a double boiler. 
Cool, add flour, and yeast mixed with the rest of the 
water. Mold ; let rise until it doubles its bulk. Shape in 
pan, let rise again until it nearly fills the pan, and bake 
45 minutes in a moderate oven. This makes 1 loaf. 

Rolled Oats Bread 

2 cups boiling water 1% cups rolled oats 

% cup brown sugar 5 cups flour 

2 teaspoons salt 1 yeast cake 

^4 cup lukewarm water 

Dissolve the yeast cake in the lukewarm water. Pour 
the boiling water over the rolled oats, salt, sugar, and 



BREADS 19 

let stand until lukewarm; add the dissolved yeast and 
the flour. Let rise until very light, beat thoroughly, and 
turn into 2 greased pans. When the loaves have doubled 
their volume, bake them 1 hour in a moderate oven. 
This makes 2 loaves. 

Kafir Corn Bread 

2 cups Kafir corn meal 3 teaspoons salt 

2 cups water i^ yeast cake 

2 tablespoons sugar M cup lukewarm water 

2 tablespoons butter or fat Wheat flour 

Cook the meal, sugar, salt, and water together for 
1 hour in a double boiler ; add the butter and cool. Stir 
in the yeast which has been dissolved in the lukewarm 
water. Add about 1 cup of wheat flour, enough to make 
a soft dough. Turn on to a floured board and mold 
thoroughly. Form into a loaf and put in a warm place 
to rise. When light bake in a moderate oven for 45 
minutes. This makes 1 loaf. 

Self -Rising Bread 

2 tablespoons white corn meal 1 teaspoon salt 
1 cup milk Flour 

Scald the milk. Allow it to cool until it is lukewarm, 
then add the salt and corn meal. Place in a fruit can 
or heavy crock and surround by water at about 120 de- 
grees F. Water at this temperature is the hottest in 
which the hand can be held without inconvenience. 
Let the mixture stand for 6 or 7 hours or until it shows 
signs of fermentation. If it has fermented sufficiently, 
the gas can be heard as it escapes. This makes 1 loaf. 

If more loaves are needed, add 1 cup water, 1 teaspoon 
salt, for each additional loaf. Make a soft sponge by 
adding a cup of flour for each loaf to be made. Beat 



20 ECONOMY COOK BOOK 

thoroughly and put the sponge again at the tempera- 
ture of about 120 degrees F. When it is very light, 
add more flour gradually until the dough is so stiff it can 
be kneaded without sticking to the hands or the board. 
Knead 10 or 15 minutes, put at once into pans, let rise 
until about 2% times its original bulk, and bake. 

Potato Bolls 

4 potatoes % teaspoon salt 

1% cups sifted flour 2 tablespoons lukewarm wa- 

ys yeast cake ter 

2 tablespoons butter or fat 

Boil, peel and mash the potatoes as directed for bread 
making. Add to this the salt, the yeast rubbed smooth 
and mixed with the lukewarm water, and last 2 table- 
spoons flour. Set this mixture to rise at about 86 de- 
grees F. and allow it to rise till a touch will cause it to 
fall. Add to this sponge the butter or fat, and the re- 
mainder of the flour, and enough additional flour to 
make a very stiff dough. 

Knead thoroughly until a smooth dough has been 
formed which is no longer sticky. Set back to rise again, 
and when the dough has trebled in volume, knead lightly, 
form into small balls and place not too close together in 
greased pans. Let rise until double in bulk and bake 
20 minutes in a moderate oven. This makes 1 dozen 
rolls. 

Raised Biscuits 

Part of the dough prepared for bread can be baked 
in the form of biscuits. Cut or pull small pieces from 
the dough and form them in the same way the loaves 
are formed. Hold the dough in one hand and shape 
it with the fingers of the other hand. The stroke should 
be light and from the outside in, in order to stretch the 
bottom of the dough which will be the top of the biscuit. 



BREADS 21 

The biscuits should be placed some distance apart in the 
pan and rubbed over with melted fat, butterine, crisco, 
etc. Let them rise until treble their bulk and bake in a 
hot oven. They should begin to brown at the end of 
5 minutes and should be baked in 20 minutes. 

Parker House Rolls No. 1 

1 cup milk scalded and 2 cups bread flour 

cooled to lukewarm tem- When sponge is light add 
perature % teaspoon salt 

1 cake yeast 1 tablespoon sugar 

% cup scalded and cooled % cup melted fat 

milk 1% cups bread flour 

Soften the yeast in the ^4 c^P ^f milk; add to the 1 
cup of milk, stir in the flour with a spoon and beat the 
mixture until very light and smooth. Cover with a 
plate and let stand in a temperature of about 70 de- 
grees F. until light and puffy, then add the salt, sugar, 
melted fat, and flour, and mix to a smooth dough. Turn 
on a floured board and knead until elastic and the sur- 
face shows tiny blisters ; cover closely and let stand until 
doubled in bulk. 

Turn on a lightly floured board, crust or upper side 
down, roll into a % inch sheet with the rolling pin, cut 
into rounds, brush over % of each round with melted 
fat and fold the other half over the first half. Set 
close together in a greased pan. When doubled in bulk, 
bake about % hour; glaze during the last half of the 
baking. One-fourth a cake of compressed yeast may 
be used at night for a loaf of bread and in the morning 
the rest of the cake for these rolls. This makes 12 rolls. 

Parker House Rolls No. 2 

2 cups milk 1 teaspoon salt 

3 tablespoons fat 1 yeast cake 
1 tablespoon sugar Flour 



22 ECONOMY COOK BOOK 

Put tlie butter, sugar, and salt in a mixing bowl. Scald 
the milk and pour it into the bowl. When it is luke- 
warm, add the yeast, mixing it with a little of the liquid 
first. Add 3 cups of flour, beat thoroughly, cover, and 
let rise until it doubles its bulk. Cut down the dough 
and add the flour gradually until the mixture can be 
molded without sticking either to the hand or the bowl. 
Let rise again until about twice its original bulk. Roll 
on a floured board and cut with a biscuit cutter. Brush 
the pieces over with fat, crease each piece through the 
center with a knife and fold it over. Let rise again and 
bake in a hot oven 15 minutes. This makes 12 rolls. 

Brown Bread No. 1 

1 cup buckwheat flour % teaspoon soda 
1 cup corn meal 1 teaspoon baking powder 

1 cup graham flour 1 teaspoon salt 

1% cups water or milk % cup molasses 

Sift and mix the dry ingredients, adding the bran 
sifted from the graham flour. Add the molasses and 
water and mix thoroughly. Grease molds and covers 
thoroughly. Fill % full of the mixture, cover tightly 
and steam 3 hours. This will fill 3 one-pound baking 
powder tins. 

Brown Bread No. 2 

1 cup rye flour % teaspoon salt 

1 cup corn meal 2 cups sour milk 

1 cup white flour % cup molasses 

2 teaspoons soda 

Mix the soda with the dry ingredients and sift. Add 
the milk and molasses. Put in covered greased cans 
like baking powder tins and steam 2 hours. This makes 
6 servings. 



BREADS 23 



Brown Bread No. 3 

1 cup yellow corn meal 1 teaspoon salt 

2 cups graham flour 1^ teaspoons soda 

% cup honey 1 tablespoon boiling water 

2 cups sour milk 1 cup seeded raisins 

Mix together the flour, meal and salt; add the sour 
milk and the honey and then the soda dissolved in the 
boiling water, and the raisins. Steam 3 hours in covered 
receptacles which should be not more than % full at 
the beginning of the cooking. This makes enough for 
6 servings. 

Boston Brown Bread 

3 cups rye flour % teaspoon salt 

3 cups corn meal 2 teaspoons soda 

1 cup molasses 2 cups hot milk 

Mix and sift the rye flour, corn meal, salt, and soda. 
Mix the hot milk and molasses and add to the dry in- 
gredients. Stir well and fill greased molds % full. 
Grease the covers and cover tightly. Steam 3 hours. 
This makes 5 one-pound baking powder tins. 

Buttermilk Brown Bread 

1 cup graham flour 1 teaspoon soda 

1 cup corn meal 1 teaspoon salt 

1 cup rye or wheat flour % cup molasses 

1 cup buttermilk 

Sift and mix the dry ingredients, adding the bran 
sifted from the graham flour. Add the molasses and 
buttermilk and mix well. Turn into greased bread pan 
and bake in a moderate oven 40 minutes. This makes 
1 loaf. 

Corn Meal Rolls 

IM cups white flour 2 tablespoons butterine 

% cup corn meal 1 egg 

3 teaspoons baking powder Vs cup milk 
1 teaspoon salt 



24 ECONOMY COOK BOOK 

Mix and sift the dry ingredients and cut in the fat. 
Beat the egg and add it to the milk. Combine the liquid 
with the dry ingredients. Shape as Parker House rolls 
and bake in a hot oven 12 to 15 minutes. This makes 
15 roUs. 

Com Meal Gems 

% cup corn meal % teaspoon salt 

1 cup flour 1 egg 

% teaspoon soda % cup sour milk 

1 tablespoon melted fat 

Mix and sift the dry ingredients; add the milk, egg 
well beaten, and the melted fat. Bake 25 minutes in 
a hot oven. This makes 6 gems. 

Hoe Cake 

2 cups corn meal 2 tablespoons fat 

2 cups milk % teaspoon salt 

Mix the dry ingredients together with the fat. Scald 
the milk and pour into the meal, stirring constantly. 
Cook directly over the fire until thickened. Drop by 
spoonfuls on a greased pan and bake in a hot oven until 
evenly browned. This makes 12 cakes. 

Apple Corn Bread 

2 cups white corn meal 1% cups milk 

1 tablespoon sugar 3 tart apples pared and 

% teaspoon salt sliced 

1 teaspoon cream of tartar 1 teaspoon soda 

Mix the dry ingredients, add milk, and beat thor- 
oughly. Add the apples. Pour into a well-greased pan 
and bake 30 minutes in a hot oven. This makes 6 serv- 
ings. 

Kafir Com Gems 

1 cup Kafir corn meal % teaspoon salt 

IV2 cups buttermilk 1 teaspoon ginger 

1% tablespoons butter ^ teaspoon soda 



BREADS 25 

Mix the meal and the buttermilk thoroughly together 
and cook in a double boiler for % hour. While the 
mush is still warm add the butter. When it is cool add 
the other ingredients, dissolving the soda in about a 
tablespoon of water. Bake in gem pans about % hour. 
This makes 8 gems. 

Zuni Indian Bread 

1 cup white corn meal 1 teaspoon salt 

1 cup yellow corn meal Ys teaspoon cayenne 

1 cup water 1 cup chopped fat 

Mix all the ingredients together ; form into rolls about 
5 inches long, wrap in greased paper and bake in a 
moderate oven 1 hour. Serve hot. The Indians roll 
these cakes in corn husks. This makes 6 rolls. 

Custard Com Cake 

2 eggs 1 teaspoon salt 

Ys cup wheat flour 1 cup sour milk 

1% cups corn meal 1 cup sweet milk 

1 teaspoon soda 2 tablespoons butterine 

1 cup cream 

Beat the eggs thoroughly. Sift the flour, soda, and 
salt together and mix them with the corn meal. Mix 
all the ingredients but the cream and butterine. Melt 
the butterine or fat in a deep pan, putting plenty on 
the sides. Pour in the batter, add the cup of cream but 
do not stir it into the batter, and bake from 20 to 30 
minutes. When cooked there should be a layer of cus- 
tard on top of the cake or a distribution of small bits 
of custard through it. This makes 8 servings. 

Johnny Cake No. 1 

% cup corn meal 1 teaspoon soda 

1^ cups flour 1 cup sour milk 

l^ cup sugar 1 tablespoon fat 

Yi teaspoon salt 1 egg 



26 ECONOMY COOK BOOK 

Aix and sift the dry ingredients; add the milk, egg 
well beaten, and fat. Bake 30 minutes in a hot oven. 
This makes 6 servings. 

Johnny Cake No. 2 

2 cups corn meal 1% cups milk 

1 cup flour 1 teaspoon salt 

2 tablespoons suet or fat 3 teaspoons baking powder 

Sift and mix the dry ingredients. Add milk and 
melted fat; mix thoroughly. Turn into a well-greased 
pan and bake in a hot oven 30 minutes. A shallow 9x9 
inch pan is just right for this recipe. This makes 6 
servings. 

Spoon Bread 

2 cups water 1 tablespoon fat 

1 cup milk 2 eggs 

1 cup white corn meal 2 teaspoons salt 

Mix the water and corn meal and bring slowly to the 
boiling point ; cook 5 minutes. Add the eggs well beaten 
and the other ingredients. Beat thoroughly and bake 
in a baking dish for 25 minutes in a hot oven. Serve 
from the same dish with a spoon. This makes 8 servings. 

Virginia Spoon Bread 

% cup corn meal 1 egg 

1 cup milk % teaspoon salt 

1 teaspoon baking powder 

Put milk in a sauce pan and let it come to the boiling 
point. Remove from the fire and stir in the com meal 
quickly. When lukewarm, add salt, the egg yolk well 
beaten, baking powder, and last the stiffly beaten egg 
white. Put in a hot well-greased baking dish and bake 
in a quick oven until brown. This makes 4 generous 
servings. 



BREADS 27 



Sour Milk Corn Bread No. 1 

1 pint corn meal V2 teaspoon salt 
% teaspoon soda 1 egg 

% teaspoon baking powder 1 pint sour milk 

ll^ tablespoons melted fat 

Beat the egg slightly, add milk, salt, and soda. Stir 
in the meal. Beat well and add melted fat and baking 
powder. Bake in a hot greased pan. Cut in squares 
and serve. This makes 1 cake, 9x9x1 inches. 



Sour Milk Corn Bread No. 2 

2 cups corn meal 1 teaspoon salt 

2 cups sour milk 2 eggs 

2 tablespoons butterine 1 teaspoon soda 

1 tablespoon water 

Cook the meal, milk, salt, butterine, in a double boiler 
for about 10 minutes. When the mixture is cool, add 
the well-beaten eggs and the soda dissolved in the water. 
Another method is to take all the dry ingredients includ- 
ing the soda, mix thoroughly and then add the sour 
milk, eggs well beaten, and the butterine. With this 
method do not use the cold water. The bread should 
be baked in a shallow iron or granite pan for 30 minutes. 
This makes 8 servings. 



Eggless Com Muffins 

1 cup corn meal 2 tablespoons melted butter- 

% cup sift€d flour ine 

1 teaspoon salt 2 teaspoons baking powder 

1 cup milk 

Mix the dry ingredients and add the milk and melted 
butterine. Put in greased muffin pan and bake 30 min- 
utes in a moderate oven. This makes 10 muffins. 



28 ECONOMY COOK BOOK 



Corn Pone 

1 pint corn meal 1 teaspoon salt 

1 pint boiling water 

Pour the boiling water over the corn meal mixed with 
salt. Cool, shape into cakes 4 to 5 inches long and l^^ 
inches wide. Cook on a hot greased griddle or in a hot 
oven about 1 hour until crisp and brown. If baked, a 
small amount of bacon fat spread on top of each cake 
adds to the flavor. This makes 10 cakes. 



Crisp Corn Meal Cake 

V2 cup white corn meal 1 cup milk 

1/4 teaspoon salt 

Mix the ingredients and heat slowly in a double boiler 
until the boiling point is reached. It is not necessary 
to stir. Spread on a shallow greased pan to a depth of 
about 14 inch; bake in a moderate oven until crisp. 
This makes 6 servings. 

Honey Bread 

2 "-^.s honey 2 teaspoons ginger 

'' ^ups rye flour 2 egg yolks 

1 teaspoon soda % cup brown sugar 

4 teaspoons aniseed 4 teaspoons cardamon seed 

Sift the flour with the spices and soda, and add the 
other ingredients. Put the dough into shallow, greased 
pans to the depth of about 1 inch and bake in a hot 
oven. This makes 5 servings. 



Lancashire Potato Cakes 

3 cups mashed potatoes 4 tablespoons butterine 

2 cups flour 1 cup milk 

1 teaspoon baking powder 



BREADS 29 

The potatoes should be quite dry before putting 
through the potato masher. Rub the flour into the fat, 
then mix the potatoes and flour together. Stir in the 
milk and roll out on a well-floured board to % inch in 
thickness. Cut into cakes the size of a breakfast saucer 
and bake in a quick oven. The cakes may be split and 
buttered or served plain, but should be very hot. This 
makes 10 cakes. 

Honey and Bran Bread 

1 cup white or whole wheat 1 cup bran 

flour V2 cup honey 

1 teaspoon soda 1 cup sour milk 

1/4 teaspoon salt % cup raisins 

Sift together the flour, soda, and salt, and add the 
other ingredients, having first covered the raisins with 
flour. Steam 3 hours or bake 40 minutes in a slow oven. 
If the amount of milk is increased by I/2, the bread is 
more delicate and has a somewhat higher food value. 
This makes 1 loaf. 

Bran Bread 

4 cups bran 2 cups sour milk 

2 cups flour 1 teaspoon salt 

1 cup molasses 1 teaspoon soda 

Mix the dry ingredients. Add the soda to milk and 
molasses. Combine mixtures and beat well. Bake in 
2 bread pans in a moderate oven for about 1 hour. This 
makes about 10 servings. 



Date Biscuits 

2 cups flour V2 cup dates stoned and quar- 

4 teaspoons baking powder tered before measuring 

% cup milk V2 teaspoon salt 

1 tablespoon butterine 



30 ECONOMY COOK BOOK 

Mix flour, baking powder, and salt. Add fat, cutting 
it in with a knife, and moisten to a soft dough with the 
milk. Add dates, turn on a floured board, pat and roll 
out to Vs inch in thickness. Cut with a cutter, place 
in a pan and bake in a hot oven for 15 minutes. This 
makes 14 biscuits. 

Nut Bread 

1 egg 3 teaspoons baking powder 

1 cup milk 1 teaspoon salt 

% cup sugar 1 cup English walnuts or 
3 cups flour pecan nuts chopped 

Sift together the flour, baking powder, salt, and sugar, 
and add the milk, the egg well beaten, and the nuts. 
Place in a well-greased pan and let stand one hour. 
Bake in a moderate oven for 45 minutes. This makes 
8 servings. 

Sally Lunn 

1 quart flour 1 tablespoon butterine 

1 tablespoon baking powder 1 quart warm milk 

1 egg % teaspoon salt 

Sift the flour and baking powder together. Melt the 
butterine in the warm milk and stir it with the egg 
beaten light into the flour. If too stiff add more warm 
milk until it is as light as a cake batter. Bake in a 
quick oven for 30 minutes. This makes 6 servings. 

Quick Buckwheat Biscuits 

1 cup buckwheat flour % tablespoon lard 

2 teaspoons baking powder ^ tablespoon butter 
% teaspoon salt % cup milk 

Sift the flour, baking powder, and salt together; cut 
in the fat; add the milk and drop by tablespoons into 
greased muffin pans. Bake in a hot oven about 20 min- 
utes. This makes 6 biscuits. 



BREADS 31 



Graham Bread With Nuts 

1 cup graham flour % teaspoon salt 

1 cup white flour % cup molasses 

1 teaspoon soda 1 cup buttermilk 

^2 teaspoon baking powder 

Mix and sift the dry ingredients. Add molasses and 
buttermilk. Add % cup of chopped nuts, raisins, and 
currants and bake in a moderate oven for 40 minutes. 
This makes 5 servings. 

Graham Bread With Honey 

1 cup graham flour % teaspoon salt 

1 cup bread flour % cup honey 

2 teaspoons baking powder 1 cup milk 

Mix the dry ingredients and sift them ; then add the 
liquids and beat thoroughly. Pour into a greased pan 
and bake 1 to li/4 hours in a moderate oven. This makes 
6 servings. 

Graham Gems 

1 cup graham flour % cup milk 

1 cup white flour V2 teaspoon salt 

2 tablesjXMffls fat 2 teaspoons baking powder 

Sift the salt, graham and white flours, baking powder, 
together. Return the bran which is removed by sifting, 
to the mixture, looking it over carefully to remove any 
foreign substances. Rub the fat into the flour, pour 
the milk into the flour mixture and stir well. Drop by 
dessertspoonfuls on an oiled or greased pan and bake 
in a hot oven about 12 minutes. This makes 12 gems. 

Bannocks 

4 cups fine oatmeal 2 tablespoons butterine 

4 teaspoons baking powder 1 teaspoon salt 



32 ECONOMY COOK BOOK 

Mix the oatmeal and baking powder together, rub in 
the butterine, and make a stiff dough with water. Roll 
out as thin as possible and cut into rounds with a tum- 
bler. Grease a frying pan and cook a few at a time, 
browning on both sides. Serve with butter and syrup. 
They may also be cooked on a well-heated soapstone 
griddle and turned with a cake lifter. This makes 12 
cakes. 

Scotch Oaten Cakes 

2 cups fine oatmeal y2 teaspoon salt 

1 cup flour 3 tablespoons butterine 

% cup or more water 

Sift the flour, oatmeal, and salt together and chop 
the fat into it. Mix with cold water into a stiff dough. 
Knead and roll to very thin cakes. Cut into a circle and 
cut the circle into quarters. Bake in the toasting oven 
directly under the flame for 8 to 10 minutes until deli- 
cately browned on both sides. This makes 12 cakes. 

Date Bread 

2 cups flour 1 cup dates stoned and cut 
2 teaspoons baking powder in small pieces 

"%, cup sugar % cup milk or water 

1 Ggg Vz teaspoon salt 

Mix flour, baking powder, sugar, and salt. Add milk 
and egg slightly beaten, and the dates. Turn into a 
greased pan and bake slowly 1 to ll^ hours. This makes 
1 loaf. 

Cheese Biscuits No. 1 

2 cups flour % cup milk 

2 tablespoons butterine % teaspoon salt 

4 teaspoons baking powder Grated cheese 

With the exception of the cheese, mix all the in- 
gredients as for Baking Powder Biscuits. Roll thin, di- 



BREADS 33 

vide in 2 parts, sprinkle V2 with grated cheese, lay the 
other 1/2 of the dough over the sprinkled half, cut out 
V7ith a small cutter and bake 15 minutes in a moderate 
oven. This makes 12 biscuits. 

Cheese Biscuits No. 2 

^4 pound soft cheese or V^ 4 teaspoons baking powder 

cup cut cheese 1% teaspoons salt 

2 cups flour 1 cup water 

Mix and sift the dry ingredients, then work in the 
cheese with a fork and add the water gradually. Toss 
the dough on a floured board, roll out and cut with a bis- 
cuit cutter. Place in a greased pan and bake in a quick 
oven from 12 to 15 minutes. The biscuits may be sprin- 
kled with cheese before putting in the oven. This makes 
12 biscuits. 

Buckwheat Gems 

1 cup buckwheat flour 1 egg 

1 cup wheat flour 1 cup milk 

% teaspoon salt % cup molasses 

4 teaspoons baking powder 1 tablespoon butterine 

Sift the flour before measuring. Combine the dry in- 
gredients and sift together. Add the egg unbeaten, the 
milk slowly, and then the molasses and the melted but- 
terine. Put in greased gem pans. Bake 20 to 30 minutes 
in a moderately hot oven. This makes 12 gems. 



Baking Powder Biscuits 

2 cups flour 2 tablespoons butterine 

4 teaspoons baking powder % cup milk, water, or a mix- 
1% teaspoon salt ture of the two 

Mix and sift the dry ingredients. Work in the but- 
terine with a fork. Add the liquid gradually, making a 



34 ECONOMY COOK BOOK 

dough that is of the right consistency to roll out easily. 
Turn out on a floured board and roll to % inch in thick- 
ness. Cut with a biscuit cutter, place in a greased pan 
and let stand 15 minutes before putting in the oven. 
Bake in a hot oven 15 minutes. An easier way is to 
add so much liquid that the biscuits can be dropped 
from a spoon into the baking pan. This makes 12 bis- 
cuits. 

Drop Biscuits 

2 cups white or whole wheat 2 tablespoons butterine 

flour 1% cups sour milk 

1^ teaspoons salt % level teaspoon soda 

Sift the flour with the salt. Rub the lard or other 
fat into the flour with a fork. Dissolve the soda in a 
little of the milk and add it with the remainder of the 
milk to the flour until a mixture is obtained that can 
be dropped from the end of a spoon. Bake on greased 
tins in a hot oven until brown. This makes 12 biscuits. 

Rolled Oat Wafers 

1 cup rolled oats 1 teaspoon salt 

1 cup white flour 2 tablespoons butterine 

1 cup graham flour Warm water 

Mix the dry ingredients. Work in the fat and add 
enough water to hold the ingredients together. Place on 
a floured board and roll as thinly as possible. Shape 
with a cutter or cut in strips with a sharp knife. Bake 
on a greased baking sheet in a slow oven until delicately 
browned. Tljis makes 12 wafers. 

Ring Muffins 

2 cups flour V2 teaspoon salt 
2 teaspoons baking powder 1 cup milk 

2 tablespoons butterine 1 egg 



BREADS 35 

Mix and sift the dry in^edients. Work the butter 
into the flour mixture. Add the beaten egg and milk. 
The muffin rings should be greased before the mixture 
is prepared. Iron rings should be heated, and placed 
on a heated griddle. Turn with a cake lifter that both 
sides may be delicately browned. This makes 10 muffins. 

Eggless Rye Muffins 

2 cups rye flour 1 cup milk 

4 teaspoons baking powder 1 tablespoon butterine 
% teaspoon Bait 2 teaspoons sugar 

Mix and sift the dry ingredients; add the milk and 
melted fat. Mix quickly but do not beat. Bake in 
greased muffin pans 20 minutes in a hot oven. This 
makes 8 muffins. 

One Egg Rye Muffins 

1 cup rye flour % teaspoon salt 

1 cup wheat flour 2 tablespoons molasses 
5 teaspoons baking powder 1 egg 

1 cup milk 

Mix the dry ingredients. Beat the egg, add to it the 
milk and molasses, then stir the liquid into the dry mix- 
ture. Do not beat. Place in well-greased muffin tins 
and bake in a moderate oven 25 to 30 minutes. This 
makes 12 muffins. 

Bran Muffins No. 1 

2 cups bran % teaspoon salt 
1 cup whole wheat flour ^ cup molasses 
1 teaspoon soda 1 cup water 

Mix the dry ingredients. Mix the liquid ingredients. 
Add the liquid gradually to the dry ingredients. Pour 
into greased muffin tins. Bake 30 to 40 minutes in a 
moderate oven. This makes 12 muffins. 



36 ECONOMY COOK BOOK 



Bran Muffins No. 2 

1 cup bran ^ teaspoon salt 

1 cup graham flour 1 tablespoon molasses 

% teaspoon soda 1 cup water 

Mix the dry ingredients. Mix the liquid ingredients. 
Add the liquid gradually to the dry mixture. Pour into 
greased muffin pans and bake in a moderate oven 30 to 
40 minutes. This makes 12 muffins. 

Cereal Muffins 

1 cup cooked cereal 7^ teaspoon salt 

1% cups flour y2 cup milk 

4 teaspoons baking powder 1 egg 
2 tablespoons butterine 

Mix the flour, baking powder, salt, and sift them. Add 
the egg well beaten and % the milk. Mix the remainder 
of the milk with the cereal and beat in thoroughly. Then 
add the melted butterine. Bake in greased muffin pans 
about 30 minutes in a moderate oven. This makes 12 
muffins. 

Pan Cakes 

1 cup crumbs 4 teaspoons baking powder 

2^ cups milk 1 teaspoon salt 

y2 cup flour 1 tablespoon butterine 

Soak the crumbs in the milk for % of an hour, then 
add the other ingredients and cook on a hot griddle like 
ordinary griddle cakes. If sour milk is substituted use 
% teaspoon of soda for the 4 teaspoons of baking pow- 
der. This makes 10 cakes. 

Corn Meal Griddle Cakes 

2 cups flour % teaspoon salt 

1 cup corn meal 2 tablespoons butterine 

2 teaspoons baking powder 2 eggs 

1^ cups milk 



BREADS 37 

Mix and sift the dry ingredients; add the milk and 
beaten eggs gradually. Melt the butterine and add it 
last. Cook on a greased griddle, or on a hot soapstone 
griddle which does not require greasing. This makes 
10 cakes. 

Waffles 

1 pint flour 2 tablespoons butterine 

3 eggs 2 teaspoons baking powder 

% teaspoon salt 1% cups milk 

Mix and sift the dry ingredients, cut in the butterine, 
separate the eggs and add the milk to the beaten yolks. 
Add this mixture to the dry ingredients and fold in the 
beaten white of egg. If the batter is too stiff more milk 
may be added. This makes 10 waffles. 

Syrup 

Dissolve maple, white, or brown sugar in an equal 
quantity of hot water. When it begins to boil, skim 
carefully and cool before using. White sugar may be 
flavored with spice or fruit juices. 



SOUPS 



SOUPS 



Soup With Meat Stock 

4 pounds soup bone 2 carrots 

6 quarts water 3 stalks celery 

2 onions 3 sprigs parsley 

2 bay leaves 1 tablespoon salt 

10 peppercorns 

Put the soup bone in the soup pot with the water. 
Bring to the boiling point, then push to the back of 
the stove and let simmer for 5 hours. Skim off the 
grease from time to time that rises to the surface, being 
careful that when the cooking is finished no grease re- 
mains. At the end of 5 hours add the vegetables and 
seasoning and cook for 1 hour more. Strain and season 
to taste. This makes 8 servings. This stock may be 
kept a few days in cold weather, adding more vegetables 
and boiling down each time it is used. 



Chicken Soup 

1 chicken or bones left from 1 cup rice 

roasted chickens 1 slice onion 

2 quarts water 2 stalks celery 

1 tablespoon flour 1 tablespoon chopped parsley 

1 tablespoon butter or fat 

Put the chicken in the saucepan with the water and 
let simmer for 2 hours. Then add the rice, celery, onion, 
parsley, and simmer 1 hour longer. Add more water 
if necessary. Strain, and return to the fire. Rub the 
flour and Wtter or fat together and add to the soup. 

41 



42 ECONOMY COOK BOOK 

Cook 10 minutes longer or until the soup is the desired 
consistency. Season with salt and pepper. A tablespoon 
of the cooked rice may be added to each serving. This 
makes 6 servings. 

Cream of Chicken Soup 

Chicken stock or the thick gravy left from fricasseed 
chicken may be combined with milk or with thin cream 
to make a delicious soup. This soup should be only 
slightly thickened, and the seasoning should be very 
delicate. Chicken stock strongly flavored with herbs 
from the dressing is not suitable for use in a cream soup. 

Mutton Broth 

3 pounds mutton from the 2 quarts cold water 

neck 3 tablespoons rice or barley 

1 teaspoon salt 

Wipe the meat, remove the skin and fat, cut the meat 
in small pieces. Put the bones and cut meat into the 
kettle and cover with water. Heat gradually to the 
boiling point and season with salt and pepper. Cook 
slowly until the meat is tender, strain, and remove the 
fat. Reheat to boiling point, add the rice or barley, 
and cook until the rice or barley is tender. If barley 
is used, soak it over night in cold water. This makes 
8 servings. 

Mutton Soup 

4 pounds mutton from the 1 stalk celery 

neck 1 medium sized onion 

3 quarts cold water 6 cloves 

3 carrots 1 sprig thyme 

2 turnips 1 sprig marjoram 

1 small cabbage 2 tablespoons salt 

Few sprigs parsley 

Wipe the meat carefully, cut in small pieces, and cover 
with water. Bring very slowly to the boiling point and 



SOUPS 43 

skim. Add the vegetables cut into small pieces, and 
other seasoning, and cook slowly 3 hours. Strain, cool, 
and remove the fat. Reheat and serve clear, or with 
cooked rice, or the vegetables finely chopped. This 
makes 10 servings. 

Mackerel or Salmon Bisque 

% cup cold flaked fish 2 tablespoons flour • 

1 quart milk Bay leaf 

3 slices onion Celery salt 

2 tablespoons butter or other 1 teaspoon salt 

fat % teaspoon pepper 

Heat the fish, milk, and seasonings together slowly, 
then pass through a fine sieve. Return to the fire and 
bind with butter or other fat, and flour which has been 
rubbed together. Cook 15 to 20 minutes to improve the 
flavor. This makes 6 servings. 

Clam Bouillon 

% peek clams 3 cups cold water 

Wash and scrub the clam shells with a brush, changing 
the water several times. Put them in a kettle with the 
cold water, cover tightly, and steam until the shells 
are well opened. Strain the liquor, season, cool, and 
serve with whipped cream. If served hot add a table- 
spoon of thin cream to each cup of bouillon. This 
makes 6 servings. 

Clam Bisque 

25 clams 2 tablespoons butter 

1 quart milk 2 tablespoons flour 

1 teaspoon chopped onion 1 teaspoon salt 

V2 teaspoon pepper or paprika 

Cook the clams 5 minutes in their own liquor. Remove 
from the fire and chop fine. Scald the milk in a double 



44 ECONOIVrY COOK BOOK 

boiler. Rub the flour and fat together and add with 
the onion and seasoning to the milk. Cook 20 minutes. 
When ready to serve, add the chopped clams to the soup 
and stir thoroughly. This makes 6 servings. 



Oyster Bisque 

25 oysters 1 tablespoon flour 

1 quart milk 1 tablespoon butter or fat 

1 cup oyster juice Salt and pepper 

Scald the milk in a double boiler. Rub the flour and 
butter together, and add with the strained oyster juice 
and seasoning to the milk. Cook 20 minutes. Add the 
oysters and cook until the edges begin to curl. Cook- 
ing any longer toughens them. A cup of cream added 
to the soup just before it leaves the fire makes the soup 
richer. This makes 6 servings. 



Oatmeal Soup 

2 cups cooked oatmeal 1 slice onion 

3 cups boiling water 1 teaspoon salt 

2 cups milk % teaspoon pepper 

3 tablespoons butter or fat 1 teaspoon grated lemon rind 

Simmer oatmeal and boiling water together until 
changed almost to a jelly and reduced to about 3 cups. 
This requires from 1 to 2 hours. Strain through a fine 
sieve, stir in gradually the cold milk, and heat slowly 
with the onion, salt, pepper, and fat. Add a little nut- 
meg if desired, and the grated lemon rind, with more 
salt if required. This makes 6 servings. If too thick 
add hot milk. 

Cheese Soup 

% cup grated cheese Few drops onion juice 

1 quart thin white sauce Cayenne pepper or 

Tabasco sauce 



SOUPS 45 

Make the sauce of flour, butter, and milk — amounting 
to 1 quart — in a double boiler. Remove and cool. Stir 
the cheese gradually into the sauce. The amount of 
cheese will vary w^ith the individual taste. Eeturn to 
double boiler; season with onion juice and add cayenne, 
3 drops tabasco sauce, and salt. As soon as the cheese 
has melted, strain and serve with croutons. If the soup 
should curdle, bind it with a slightly beaten egg. This 
makes 6 servings. 

Cheese and Milk Soup 

3 cups milk or part milk and 1 cup grated cheese 

part stock lyn tablespoons flour 

Salt and paprika 

Thicken the milk with the flour, cooking thoroughly. 
This is best done in a double boiler, stirring frequently. 
When ready to serve, add the cheese and the seasoning. 
This makes 5 servings. 

Cheese and Vegetable Soup 

2 cups stock 2 tablespoons butter or fat 

2 tablespoons chopped car- 2 tablespoons flour 

rots 1^2 teaspoons salt 

1 tablespoon chopped onion 1 cup scalded milk 

1/4 cup grated cheese 

Cook the vegetables a short time in % the fat; add 
the stock and boil 15 to 20 minutes. Strain and add the 
milk. Thicken with flour cooked in the remaining but- 
ter or fat. Just before serving stir in the cheese and 
cook until it is melted. If necessary thin with hot milk. 
This makes 5 servings. 

Oatmeal and Mushroom Soup 

% cup oatmeal 1 onion 

% cup chopped mushrooms 1 teaspoon salt 

2 tablespoons butter or fat 1 quart water 

1 pint milk 



46 ECONOMY COOK BOOK 

Peel and chop the onion. Place in a double boiler with 
the butter and cook from 15 to 20 minutes. Then add 
the oatmeal and a quart of boiling water. Cook directly 
over the flame for about 10 minutes. Then place in 
the double boiler and cook from 2 to 3 hours. Rub 
through a colander and add the milk. When thoroughly- 
heated, add the chopped mushrooms and salt, and cook 
a few minutes. This makes 6 servings. 

Chestnut Soup 

2 cups mashed chestnuts 1 tablespoon butter or fat 

1 quart milk 1 tablespoon flour 

1 tablespoon minced onion 1 teaspoon salt 

Prepare the chestnuts by cooking in boiling water for 
10 minutes. Strain off the water and with a sharp knife 
remove both skins. Then mash through a colander. 
Make a sauce of the butter, flour, milk, and onion. Cook 
20 minutes. Add the mashed chestnuts and salt and heat 
thoroughly. This makes 6 servings. 

Macaroni Soup 

1 cup macaroni broken in 1 quart milk 

inch lengths 1 teaspoon salt 

1 onion chopped % teaspoon pepper 

1 tablespoon butter or other fat 

Cook the onion in the butter being careful not to brown 
it. Put the milk, macaroni, onion, and seasoning in a 
double boiler and cook one hour. Add more hot milk if 
necessary to make the soup the proper consistency. This 
makes 6 servings. 

Vegetable and Milk Soup No. 1 

1 quart skim milk A few celery tips 

1 slice stale bread A thin slice onion 

6 large lettuce leaves Salt and pepper 



SOUPS 47 

Chop the vegetables finely. A convenient way, par- 
ticularly if the soup is being made in large quantities, is 
to use a food grinder and to put the bread through it 
with the vegetables to catch the juice. Cook the finely 
chopped vegetables and the bread in the milk in a double 
boiler for about 20 minutes. Add the seasoning. This 
makes 8 servings. 

Vegetable and Milk Soup No. 2 

1 quart milk 1 pmt of thoroughly cooked 

1 tablespoon flour vegetables, chopped, 

1 tablespoon butter or fat mashed, or put through a 

Salt and pepper sieve 

Thicken the milk with the flour, cook in a double boiler 
20 minutes, add the seasoning, butter, and vegetables. 
Heat and serve. The vegetables may be asparagus, peas, 
beans, celery, potatoes, turnips, carrots, spinach, beets, 
kale, parsnips, lettuce, cress, or cauliflower. This makes 
6 servings. 

Herb Soup 

Va pint finely shredded spin- 3 teaspoons salt 

aeh 4 tablespoons fat 

1^ pint shredded sorrel 1 tablespoon chervil 

14 pint blanched sliced leek 2 quarts boiling water 

Heart of a head of lettuce 1/2 pint bread cut in dice and 
4 medium sized potatoes browned in the oven 

Have the sorrel, spinach, and lettuce fresh, tender and 
free from tough midribs. Wash and shred. Cut the 
washed leek into thin slices. Put in the stewpan with the 
fat and cook 15 minutes, being careful not to brown. 
Add the potatoes, salt, and boiling water. Place the 
stewpan where the contents will boil quickly, and when 
the soup begins to boil draw the stewpan back where the 
contents will boil gently for 1 hour. At the end of that 
time crush the potatoes with a fork, add the chervil, and 



48 ECONOMY COOK BOOK 

simmer 5 minutes longer. Serve with a tablespoon of the 
browned bread in each plate. If preferred, the soup may 
be rubbed through a puree sieve, returned to the fire, and 
when boiling hot be poured on the yolks of 2 eggs which 
have been beaten with 2 tablespoons of milk. This makes 
10 servings. 

Potato Soup No. 1 

8 medium sized potatoes 1% teaspoons salt 

^/2 pint chopped celery % teaspoon pepper 

4 tablespoons minced onion 1 teaspoon minced chervil 
1 tablespoon butter or fat or parsley 

1 tablespoon flour 1 quart milk 

Pare the potatoes and put in a stewpan with the celery 
and onion. Cover with boiling water and put over a hot 
fire. Cook 30 minutes, counting from the time the pan is 
put on the fire. Reserve 1/2 cup of the cold milk and 
heat the balance in a double boiler. Mix the flour with 
the cold milk and stir into the boiling milk. When the 
potatoes, etc., have been cooking 30 minutes, pour off the 
water, saving it to use later. Mash and beat the vege- 
tables until light and fine, then gradually beat in the 
water in which they were cooked, rub through the puree 
sieve and put back on the fire. Add the salt and pepper. 
Beat with an egg whisk for 3 minutes, then gradually 
beat in the boiling milk. Add the butter or other fat 
and minced herbs. This makes 10 servings. 

Potato Soup No. 2 

4 medium sized potatoes 2 tablespoons flour 

1 thinly sliced onion 1 pint hot milk 

1 quart water 1 teaspoon or more salt 

2 tablespoons drippings % teaspoon pepper 

1 teaspoon chopped parsley 

Cook potatoes, washed, pared, and sliced, with the 
onion in water until the potatoes are soft. Rub through 



SOUPS 49 

a strainer without draining from the water. Mix the 
fat and flour and add to the potato water. Cook 1 
minute. Add hot milk and seasonings. This makes 8 
servings. 

Cream of Potato Soup 

3 potatoes or 1 tablespoon chopped pars- 

1^2 cups mashed potatoes ley 

1 cup cold water in which 1% tablespoons flour 

potatoes were cooked 2 slices opion 

1 quart milk 1 teaspoon salt 

3 tablespoons butter or fat Bay leaf and pepper 

Peel potatoes, cut them in small pieces, and cook till 
very soft in a small quantity of boiling salted wat<^r. 
Drain and mash ; use 1 cup of the potato water for the 
soup. Scald milk with onion and bay leaf, remove these 
seasonings and add the hot mashed potato and the potato 
water. Bind with the butter or whatever fat is used, 
and the flour rubbed together, and season. Strain if 
necessary and sprinkle in the chopped parsley just be- 
fore serving. This makes 6 servings. 

Asparagus Soup 

iy2 cups asparagus tips 2 egg yolks 

1 quart chicken or beef 2 tablespoons cream 

stock 1 teaspoon salt 

% teaspoon pepper 

Drain the asparagus tips from their liquor. Cover 
with cold water, and bring to the boiling point, then 
drain. Add asparagus to the stock and let simmer 10 
minutes. Rub through a sieve, reheat, add egg yolks, 
cream and seasonings. This makes 6 servings. 

Lettuce Soup 

1 head lettuce 1 large slice stale bread 

1 slice onion 1 tablespoon butter or fat 

2 quarts skim milk Salt and pepper 



50 ECONOMY COOK BOOK 

Put the lettuce and onion through the meat chopper 
with the bread to save the juice. Put into a double 
boiler with the skim milk and cook until the lettuce is 
soft. Add the butter or fat and the seasoning. This 
makes 6 servings. 

Tomato Soup 

1 quart skinned and finely 2 teaspoons salt 

cut tomatoes % teaspoon pepper 

1 quart cold water 2 tablespoons butter or fat 

1 onion 4 tablespoons corn starch 

1 tablespoon sugar 1 tablespoon flour 

1/4 teaspoon soda 

Mix the corn starch with the water and put into a 
stewpan with all the other ingredients, except the butter 
and flour, the onion being left whole. Stir frequently 
until the soup boils, then cook % hour, counting from 
the time it begins to boil. At the end of this time beat 
the butter or other fat, and the flour together until light 
and smooth, and stir into the soup. Cook 10 minutes 
longer, then take out the onion and serve the soup with 
toasted or fried bread cut in dice. If a smooth soup 
is desired strain through a fine sieve. This soup may be 
varied by the addition of cooked rice, macaroni, beans, 
peas and other vegetables. This makes 10 servings. 

Cream of Tomato Soup 

1 can tomatoes 1/3 cup flour 

% teaspoon soda 2 teaspoons salt 

% cup butter or fat % teaspoon white pepper 

1 quart milk 

Cover and stew the tomatoes slowly % hour, rub 
through a strainer, and add the soda while hot ; make a 
white sauce of the flour and fat rubbed . together and 
cooked with the milk in a double boiler. Add the strained 
tomatoes and seasoning. This makes 6 servings. 



SOUPS 51 



Okra and Tomato Soup 

1 pint slicerl okra 3 tablespoons minced onion 
1% pints tomatoes skinned 1 green pepper cut fine 

and cut fine 3 teaspoons salt 

2 quarts water ^4: teaspoon pepper 

3 tablespoons rico Paprika 

Put all the ingredients into the soup pot and cook 
gently for 2 hours, then add 2 tablespoons of butter or 
sweet drippings and serve. The bones from roast meat 
or broiled meat, cooked with this soup, add to the 
flavor. This makes 12 servings. 



Vegetable Soup No. 1 

3 quarts water 2 tomatoes 

1 quart shredded cabbage 2 tablespoons minced celery 

1 pint sliced potato 2 tablespoons green pepper 

% pint minced carrot 2 tablespoons butter or fat 

% pint minced turnip 3 teaspoons salt 

% pint minced onion i/^ teaspoon pepper 
1 leek 

Have the water boiling hard in a stewpan and add 
all the vegetables except the potatoes and tomatoes. Boil 
rapidly for 10 minutes, then draw back where it will boil 
gently for 1 hour. At the end of this time add the other 
ingredients and cook 1 hour longer. Have the cover 
partially off the stewpan during the entire cooking. 
This soup may be varied by using different kinds of vege- 
tables. This makes 12 servings. 

Vegetable Soup No. 2 

2 turnips 6 tomatoes or 

2 potatoes 1 pint can tomatoes 

1 onion 2 sprigs parsley 
6 stalks celery 1% teaspoons salt 

2 carrots % teaspoon pepper 
1 quart water 2 tablespoons rice 



52 ECONOMY COOK BOOK 

Wash and pare the vegetables and put them through 
the meat chopper, using the finest blade. Combine all 
the ingredients and cook until vegetables and rice are 
soft — about 1 hour. This makes 6 servings. 



Sorrel Soup 

3 pints boiling water 1 teaspoon salt 

% cup shredded sorrel 2 egg yolks 

3 tablespoons butter or fat % cup bread cut in dice and 
3 tablespoons milk browned in the oven 

Tear the tender green parts from the midribs of the 
cultivated sorrel; wash in cold water and shred very 
fine. Put 1/2 the fat in a stewpan and add the shredded 
sorrel. Place on the fire and cook 5 minutes, stirring 
frequently. Now add the boiling water and salt, and 
boil 10 minutes. Beat the yolks of the eggs well, then 
add the milk and pour into the soup and add the remain- 
ing part of the fat cut into bits. Mix well and serve with 
the diced bread. This makes 8 servings. 

Leek Soup 

3 quarts boiling water % teaspoon pepper 

2 cups leeks finely cut 4 slices stale bread diced 

4 cups potatoes cut in dice 4 tablespoons minced onion 
2 tablespoons butter or fat 3 teaspoons salt 

Wash the leeks and cut off the roots. Cut the white 
part in thin slices. Pare the potatoes and cut in dice. 
Put them in a bowl of cold water to keep from becoming 
discolored. Put the fat, leeks, and onion in the soup pot 
and on the fire. Cook slowly 20 minutes, stirring fre- 
quently, then add the hot water, potatoes, and seasoning, 
and cook % hour longer. Serve very hot and put a table- 
spoon of diced bread in each plate. This makes 10 
servings. 



SOUPS 53 

Cream of Leek Soup 

Make this soup as directed for leek soup, using only 
3 pints of water. When it is cooked, rub through a sieve, 
return to the fire and add 1 quart of hot milk. Beat 
with a whisk until smooth. Reserve 1/2 cup of cold milk 
and add to 2 well-beaten egg yolks. Stir this into the 
soup just as it is taken from the fire. This makes 8 
servings. 

Cream of Celeriac Soup 

1 quart celeriac cut in cubes 2 tablespoons butter or fat 

1 quart white stock 1 teaspoon salt 

1 pint cream V2 teaspoon pepper 

Yz pint canned peas 2 egg yolks 

Follow the rule for Puree of Celeriac, gradually add- 
ing the hot white stock, rub through a fine sieve, return 
to the fire and add a cup of canned peas. Reserve 1 cup 
of the cream cold and add the remaining cream to the 
soup. Beat the egg yolks well and add the cold cream to 
them, then stir the mixture into the soup. Draw back 
from the fire and beat with the whisk for 1 minute, then 
serve at once. This makes 10 servings. 

Green Pea Soup 

1 quart shelled peas 2 tablespoons butter or fat 

3 pints water 1 tablespoon flour 

1 quart milk 3 level teaspoons salt 

1 onion V2 teaspoon pepper 

Put the peas in a stewpan with the boiling water and 
onion, and cook until tender, which will be about 1/2 hour. 
Pour off the water, saving for use later. Mash the peas, 
then add the water in which they were boiled and rub 
through a puree sieve. Return to the saucepan, add the 
'flour and fat beaten together, and the salt and pepper. 



54 ECONOMY COOK BOOK 

Now gradually add the milk, which must be boiling hot. 
Beat well and cook 10 minutes, stirring frequently. 
This makes 10 servings. 



Cow Pea Soup No. 1 

2 cups cooked cowpeas 1 chopped onion 

4 cups milk 1 teaspoon salt 

2 tablespoons butter or fat % teaspoon pepper 
2 tablespoons flour % teaspoon celery salt 

Put the cooked cowpeas through a sieve. Cook the 
flour with the butter, add the milk, peas and seasonings. 
This makes 6 servings. 



Cow Pea Soup No. 2 

1 tablespoon butter or pork 1 stalk celery chopped 

fat 1 cup dried cowpeas 

1 tablespoon chopped onion 1 teaspoon salt 

Soak the peas 8 or 10 hours in water enough to cover. 
Fry the vegetables in the fat, add the peas in the water 
in which they were soaked, and cook in a double boiler 
until the peas are tender. Put the mixture through a 
sieve and add water enough to bring it to the desired 
consistency. Eeheat. If this soup is thickened with 1 
tablespoon of flour mixed with a little water, the pea 
pulp will be prevented from sinking. This makes 6 
servings. 

Cream of Cow Pea Soup 

1 cup cooked cowpeas 2 cups milk 

1 tablespoon butter or fat 1 teaspoon sugar 

1 tablespoon flour Pew drops onion juice 

1 teaspoon salt 

Melt the fat, add the flour and cook thoroughly, being 
careful not to brown it. Add the milk and bring the 



SOUPS 55 

mixture to the boiling point. Put the peas through a 
sieve; add the peas and seasonings to the milk and re- 
heat. If too thick, add hot milk or water. Serve v^ith 
croutons made by heating buttered bread in the oven 
until it is brown and cutting in small pieces. This makes 
6 servings. 

String Bean Soup 

2 quarts string beans 1 teaspoon salt 

^4 cup flour % teaspoon pepper 

2 tablespoons butter or fat Milk whole or skim enough to 

1 slice onion make 2 quarts soup 

Cook the beans until tender in as little water as pos- 
sible, drain and rub through a sieve. Add the bean 
liquor and milk. Melt the fat, add the flour, and cook 
carefully 5 minutes. Add the liquid and cook until the 
mixture thickens. Season with salt and pepper. This 
makes 8 servings. 

Dried Bean Soup 

1 pint dried beans 3 tablespoons flour 

4 quarts water 1 tablespoon celery minced 

1 large onion minced or celery leaves 

4 tablespoons butter or fat % teaspoon pepper 
2 teaspoons salt 

Wash the beans and soak them over night in cold 
water. In the morning pour off the water and put them 
in a pot with 3 quarts of cold water. Place on the fire 
and when the water comes to the boiling point, pour it 
off. Add 4 quarts of boiling water to the beans and place 
the soup pot where the contents will simmer for 4 hours. 
Add the celery the last hour of cooking. Cook the onion 
and drippings slowly in a saucepan for % hour. Drain 
the water from the beans, saving this water, and put 
them in the sauce pan with the onion and fat. Then add 
the flour and cook i/^ hour stirring often. At the end of 



56 ECONOMY COOK BOOK 

this time mash fine and gradually add the water in 
which the beans were boiled until the soup is like thick 
cream. Then rub through a puree sieve and return to 
the fire; add the salt and pepper and cook 20 minutes 
or more. Lima beans make the most delicate soup but 
the large or small white beans are very satisfactory. 
This makes 10 servings. 

Cream of Bean Soup 

Make as above, but add only enough of the water in 
which the beans were cooked to make the mixture like 
thin mush. Have this very hot and add boiling hot 
milk to make it like thick cream, about 1 quart of milk 
to 3 pints of the bean puree. Boil up at once and serve. 
It spoils a cream soup to let it cook many minutes after 
the milk is added. This makes 10 servings. 

Split Pea Soup 

1 pint split peas 1 tablespoon flour 

4 quarts water 2 tablespoons butter or fat 

% pound salt pork 1 teaspoon pepper 

1 large onion 1 sprig parsley 

2 tablespoons minced celery 

Pick the peas over that there may be no blemished 
ones among them, then wash and soak in cold water over 
night. In the morning turn off the water and put them 
in the soup pot with the cold water and salt pork. Sim- 
mer gently 7 hours being careful that the soup does not 
burn. When it has cooked 6 hours add the seasoning. 
Use a large wooden spoon to stir the soup. When done it 
should be thin enough to pour. If it becomes too thick 
add boiling water. When thoroughly cooked the soup 
is smooth and rather mealy. If not cooked enough, after 
standing a few minutes the thick part will settle and the 



SOUPS 57 

top look watery. At the end of 7 hours strain the soup 
through a sieve and return to the soup pot. Beat the 
flour and fat together until creamy, then stir into the 
soup and simmer % hour. If the salt pork has not sea- 
soned the soup sufficiently, add a little salt. This soup is 
improved by the addition of 1 pint of hot milk. This 
makes 8 servings. 

Ked Soy Bean Soup 

% cup soy beans % cup milk 

1 pint cold water 2 tablespoons butter or fat 

1 slice onion 1 tablespoon flour 

2 slices carrots % teaspoon salt 
Small bay leaf V^ teaspoon pepper 

Few grains mustard 

Soak the beans 12 hours in cold water. Drain, add 2 
cups water and simmer until soft. Rub through a sieve. 
Cook the onion and carrot in the fat, add the flour; 
when smooth add the milk. Cook until thickened and 
strain into the beans. Reheat and serve. This makes 8 
servings. 

Soup of Dried Legumes 

Legumes are peas, beans, lentils, cow peas, and other 
vegetables of this class 

1 cup dried le^mes Salt and pepper 

1 quart water or stock 2 tablespoons butter or other 

2 tablespoons flour fat 

Soak the dried legumes in cold water over night. 
Drain, add the water or stock, cook slowly on top of the 
stove for 3 hours or in a fireless cooker for 4 or 5 hours 
until tender. Renew the water as it boils away. Strain 
and thicken with fat and flour rubbed together. These 
soups may be flavored in many ways. Sometimes a to- 
mato, onion, celery tops, parsley, or a mixture of vege- 



58 ECONOMY COOK BOOK 

tables is boiled with the beans or peas, or just before 
serving add onion juice, celery salt, or curry powder. 
Cook 20 minutes after the flour is added. This makes 5 
servings. 

Fish Chowder 

3 pounds fish 1 quart milk 

3 potatoes % teaspoon pepper 

1 tablespoon chopped onion 4 hard crackers 

1 teaspoon salt 1 tablespoon chopped parsley 

Scald the milk in a double boiler. Dice the fish and 
potatoes and add them with the onion, parsley, and sea- 
soning to the milk. Cook until the potatoes are soft. 
Break the crackers in each serving plate and pour the 
chowder over them. This makes 6 servings. 

Clam Chowder 

50 clams 1 teaspoon salt 

% pound salt pork % teaspoon pepper 

3 potatoes 1 onion 

1 tablespoon butter or fat 6 hard crackers 

2 tablespoons flour 1 pint milk 

Boil the clams for 5 minutes in their own liquor. Chop 
the onion and pork and fry together until both are 
browned. Rub the butter and flour together and add 
with the pork and onion to the clam liquor from which 
the clams have been removed. Then add the potatoes 
cut in dice and cook until the potatoes are tender. Chop 
the clams into small pieces and just before serving, add 
them to the chowder with the pint of milk and the broken 
crackers. This makes 6 servings. 

Onion Chowder 

3 quarts boiling water % teaspoon pepper 

1 pint minced onion 3 tablespoons butter or sa- 

1 quart diced potatoes vory drippings 

3 teaspoons salt 1 tablespoon fine herbs 



SOUPS 59 

Cook the onion and fat together for % hour, but 
slowly so that the onion will not brown. At the end of 
this time add the boiling water, potatoes, salt, and pep- 
per, and cook 1 hour longer, then add the herbs and 
serve. This makes 10 servings. 

Lima Bean Chowder 



1 pint shelled lima beans 


1 onion 


4 small potatoes 


1 green pepper 


1/4 pound salt pork 


Salt 


3 cups skim milk 


Pepper 



Put the pork, onion, and green pepper through the 
grinder, cook carefully for 2 or 3 minutes, stirring so it 
will not burn. Add the potatoes with water enough to 
cover and cook until the vegetables are soft. Cook the 
beans separately and when soft add with the milk to the 
other mixture. Reheat and serve. This makes 6 serv- 
ings. Any vegetable may be used in place of the beans. 
Corn or salsify are perhaps oftenest used. 

Corn Chowder 

1 cup corn 4 tablespoons butter or fat 

1 quart milk 1 egg slightly beaten 

1 grated onion 1 teaspoon celery salt 

1 teaspoon salt Cayenne to taste 

3 tablespoons flour 

Canned or cooked corn put through the meat chopper 
may be used, or corn grated raw from the cob. Heat the 
milk, onion, corn, and seasonings together slowly in a 
double boiler. Thicken with the flour and fat, cooking 
over direct heat until the mixture boils, and from 15 to 
20 minutes longer over hot water to develop flavor. Take 
chowder from fire, cool slightly, stir a little into the 
beaten egg, and add this egg mixture to the hot chowder, 



60 ECONOMY COOK BOOK 

stirring constantly. The egg thickens the chowder and 
improves its color, flavor and food value. This makes 6 
servings. 

Mixed Vegetable Chowder 

% pound salt pork or bacon 4 medium sized potatoes 

1 onion 3 carrots 

6 tomatoes or 2 cups skim milk 

1 pint stewed tomatoes 2 tablespoons flour 

1 green pepper 2 teaspoons salt 

Put the pork or bacon, onion, and pepper through the 
meat chopper then cook carefully in a saucepan about 5 
minutes. Add the water, about a pint, and tomatoes, 
and cook until the vegetables are tender. Cut the po- 
tatoes and carrots into small pieces and cook in water 
until tender; drain, and add with the skim milk to the 
other ingredients. Thicken with the flour mixed with a 
little cold milk, and cook 15 minutes longer. This makes 
6 servings. 

Potato Peel Soup 

Wash thoroughly 6 potatoes and peel them. Put the 
peelings in a sauce pan, cover with salted boiling water 
and boil until soft. Press the peelings through a strainer 
into the water in which they were cooked. Scald 2 cups 
of milk with an onion in it, remove the onion and add the 
milk to the potato water. Melt 1 tablespoon of butterine ; 
rub into it 1 tablespoon of flour and add to the potato 
mixture. Season with salt and paprika to taste. 
Strained potato peelings may be added to any soup. 
This makes 4 servings. 



MEATS 



MEATS 



Meat and Tomato Pie 

This dish presents an excellent way of using up small 
quantities of either cold beef or mutton. If fresh to- 
matoes are used, peel and slice them ; if canned, drain off 
the liquid. Place a layer of tomatoes in a baking dish, 
then a layer of sliced meat, and over the two dredge 
flour, pepper and salt. Repeat until the dish is nearly 
full, then put in an extra layer of tomatoes and cover 
the whole with a layer of pastry, or of bread or cracker 
crumbs. When the quantity of meat is small, add boiled 
potatoes or other vegetables cut into small pieces. A few 
oysters or mushrooms improve the flavor, especially when 
beef is used. The pie should be baked from I/2 to 1 hour 
according to its size and the heat of the oven. 

Meat and Pastry Rolls 

Small quantities of cold ham, chicken, or other meat 
may be utilized for these. The meat should be chopped 
fine, well seasoned, mixed with enough gravy or savory 
fat to make it shape, and formed into rolls about the size 
of a finger. A short dough made of 1 pint of flour, 2 
tablespoons of lard compound, 1 teaspoon of baking 
powder, salt, and milk enough to mix, should be rolled 
thin, cut into strips, and folded about the meat rolls, 
care being taken to keep the shape regular. The rolls 
should bo baked in a quick oven until they are a delicate 
brown, and served very hot. 

63 



64 ECONOMY COOK BOOK 



Meat Turnovers 

Almost any kind of chopped meat may be used in 
these, and if the quantity on hand is small, may be mixed 
with potato or cooked rice. This filling should be sea- 
soned to taste with salt and pepper, onion, or whatever 
is desired, and laid on pieces of short biscuit dough 
rolled thin and cut into circles about the size of a saucer. 
The edges of the dough should be moistened with white 
of egg, the dough then folded over the meat, and its edges 
pinched closely together. The tops of the turnovers may 
be brushed with the yolk of an egg before they are 
placed in the oven. Bake % hour in a hot oven. Serving 
with a brown sauce increases the flavor and moistens the 
crust. 

Meat Stew With Dumplings 

5 lbs. cheaper cut of beef V2 onion chopped 

4 cups potatoes diced ^ cup flour 

% cup turnips diced % cup carrots diced 

Salt and pepper 

Cut the meat into small pieces, removing the fat ; try 
out the fat and brown the meat in it. When well 
browned, cover with boiling water, boil for 5 minutes and 
then cook in a lower temperature until the meat is done. 
If tender, this will require about 3 hours on the stove 
or 5 hours in a fireless cooker. Add carrots, turnips, 
onions, pepper, and salt, during the last hour of cooking, 
and the potatoes 15 minutes before serving. Thicken the 
gravy with the flour rubbed to a smooth paste with cold 
water. Serve with dumplings. If this dish is made in a 
fireless cooker, the mixture must be reheated when the 
vegetables are put in. This stew may also be made of 
mutton. If veal or pork is used the vegetables may be 
omitted or simply a little onion used. Sometimes for 
variety the browning of the meat is dispensed with. 



MEATS 65 

When white meat such as chicken, veal, or fresh pork 
is used, the gravy is often made rich with cream, or milk 
thickened with flour. This makes 12 servings. 

Dumplings 

2 cups flour V2 teaspoon salt ^ 

% eup milk 2 teaspoons butterine 

4 teaspoons baking powder 

Mix and sift the dry ingredients. Work in the but- 
terine with a knife, add the milk gradually, roll out to a 
thickness of 1/2 inch and cut with a biscuit cutter. In 
some countries it is customary to season the dumplings 
themselves with herbs, or to stuff them with bread crumbs 
fried in some fat instead of depending on the gravy to 
season them. A good way to cook dumplings is to put 
them in a buttered steamer over a kettle of hot water. 
They should cook from 12 to 15 minutes. If it is neces- 
sary to cook them with the stew, enough liquid should be 
removed so that they may be placed upon the meat and 
vegetables. The dough may be baked as biscuits and the 
stew poured over them. 

Meat Cakes 

1 lb chopped veal 1 teaspoon onion chopped 

1 cup soaked bread crumbs 1^2 teaspoons salt 

2 tablespoons butterine Pepper 

Mix all the ingredients except the butterine or fat and 
shape into small round cakes. Melt the fat in a bakmg 
pan and brown the cakes in it, first on one side and then 
on the other. Either cooked or raw veal may be used. 
In the case of raw meat the pan should be covered so 
that the heat may be retained to soften the meat. This 
makes 8 servings. 



66 ECONOMY COOK BOOK 



Stew From Cold Roast 

This dish provides a good way of using up the rem- 
nants of a roast, either of beef or mutton. The meat 
should be freed from fat, gristle, and bones, cut into 
small pieces, slightly salted and put into a kettle with 
water enough to nearly cover it. It should simmer until 
almost ready to break in pieces, when onions and raw 
potatoes, peeled and quartered, should be added. A little 
soup stock may also be added if available. Cook until 
the potatoes are done, then thicken the gravy with flour. 
The stew should be served on slices of crisp toast. 

Roast Beef With Yorkshire Pudding 

3 eggs 1 cup flour 

1 pint milk 1 teaspoon salt 

The beef is roasted as usual and the pudding made as 
follows : beat the eggs until very light, then add the milk. 
Pour the mixture over the flour, add the salt, and beat 
well. Bake in hissing hot gem pans or in an ordinary 
baking pan for 45 minutes, and baste with drippings 
from the beef. If the gem pans are used, they should 
be placed on a dripping pan to protect the floor of the 
oven from the fat. The pudding may also be cooked in 
the same pan with the meat ; in this case the roast should 
be placed on a rack and the pudding batter poured on 
the pan under it. 

Cornbeef Hash With Poached Eggs 

A dish popular with many persons is cornbeef hash 
with poached eggs on the hash. A slice of toast is some- 
times used under the hash. This suggests a way of utiliz- 
ing the small amount of cornbeef hash which would 
otherwise be insufficient for a meal. Small bits of other 



MEATS 67 

meat may be used in the same way, chopping and sea- 
soning them and then warming and serving in individual 
baking dishes with a poached egg on each. 

Ham and Poached Eggs With Cream Sauce 

A more elaborate dish of meat and eggs is made by 
placing a piece of thinly sliced boiled ham on a round of 
buttered toast, a poached egg on the ham, and covering 
with a highly seasoned cream or brown sauce. A slice 
of tongue may be used instead of the ham. If preferred, 
a well seasoned and rather thick tomato sauce or curry 
sauce may be used. 

Mock Duck 

Mock duck is made by placing on a round steak a 
stuffing of bread crumbs well seasoned with chopped 
onions, butterine, chopped suet or drippings, salt, pep- 
per, and a little sage. The steak is then rolled around the 
stuffing and tied with a string in several places. If the 
steak is tough, the roll is steamed or stewed until tender 
before roasting in the oven until brown. Or it may be 
cooked in a casserole or covered dish, in which case the 
meat should be covered with a cup of water or soup stock. 
Mock duck should be served with currant or other acid 
jelly. 

Mock Wild Duck 



1 flank steak or 


2 tablespoons flour 




1% lbs. round steak cut % 


1 tablespoon sugar 




inch thick 


3 cups water 




2 lamb kidneys 


1 tablespoon minced 


onion 


% cup drippings 


Salt, pepper, sage, 


and 


% cup cracker crumbs 


powdered thyme 





Trim the kidneys of all fat, cords, and veins. Cut 
into small pieces and spread evenly over one side of 
the steak together with the crumbs, onion, and season- 



68 ECONOMY COOK BOOK 

ings. Roll and tie with a cord. Brown the roll on fat, 
then remove, and make a gravy by heating the flour in 
the fat and adding 3 cups of stock, or water and sugar. 
Put the meat into the gravy and cook slowly until ten- 
der in a covered baking dish, a steamer, or a fireless 
cooker. This makes 8 servings. If cooked in a fireless 
cooker the roll should be browned in the oven before 
serving. 

Veal or Beef Birds 

A popular dish known as veal or beef birds or by a 
variety of special names is made by taking small pieces 
of meat, each just large enough for an individual serv- 
ing and preparing them in the same way as the mock 
duck is prepared. Variety is introduced by seasoning the 
stuffing with chopped olives or tomato. These birds may 
be prepared by browning them in a little fat, then add- 
ing a little water, covering closely and simmering un- 
til tender. 

Stewed Shin of Beef 

4 lbs. shin of beef i/^ tablespoon salt 

1 onion 14 teaspoon pepper 
1 sprig parsley 2 quarts boiling water 

IV2 tablespoons flour 1^^ tablespoons butterine 
Small bay leaf 1 slice carrot 

Have the bone cut in several pieces. Put all the 
ingredients but the flour and butterine into a pan and 
bring to a boil. Set the pan where the liquid will just 
simmer for 6 hours, or after boiling for 5 or 10 minutes, 
put all into the fireless cooker for 8 or 9 hours. With 
the butterine, flour, and % cup of the clear soup from 
which the fat has been removed, make a brown sauce; 
to this add the meat and the marrow removed from the 
bone. Heat and serve. The remainder of the liquid in 
which the meat has been cooked may be used for soup. 
This makes 10 servings. 



MEATS 69 



Braised Beef, Pot Roast, and Beef a La Mode 

The above names are given to dishes made from the 
less tender cuts of meat. They vary little either in 
composition or method of preparation. In all cases the 
meat is browned on the outside to increase the flavor 
and then cooked in a small amount of water in a closely 
covered kettle until tender. The flavor of the dish is se- 
cured by browning the meat and by the addition of the 
seasoning vegetables. As the vegetables are usually ex- 
tremely well seasoned by means of the browned fat and 
the extracts of the meat it is better to serve them with the 
meat. 

Bean Pot Koast 

3 lbs. shoulder of mutton or 1 cup potatoes diced 
3 lbs. round or chuck steak i/4 cup sliced onion 

1 cup carrots diced 

Cover the meat with boiling water. Place the cover 
on the bean pot and let the meat cook in a moderate 
oven for 2 hours; then add the vegetables cut in dice, 
and 2 teaspoons of salt. Cook until the vegetables are 
tender, which will require about 1 hour. When ready to 
serve pour a sauce over the meat made from 1 cup of 
the liquid in which the meat was cooked, thickened with 
2 tablespoons of flour. This makes 10 servings. 

Hungarian Goulash 

2 lbs. top round of beef 1 onion 

A little flour 2 bay leaves 

2 ounces salt pork 6 cloves 

2 cups tomatoes 6 peppercorns 

1 stalk celery 1 blade mace 

Cut the beef into 2-inch pieces and sprinkle with flour. 
Fry the salt pork until a light brown; add the beef 



70 ECONOMY COOK BOOK 

and cook slowly for about 35 minutes, stirring occasion- 
ally. Cover with water and simmer 2 hours. Season with 
salt, pepper, or paprika. From the vegetables and spices 
a sauce is made as follows: cook in sufficient water to 
cover for 20 minutes ; then rub through a sieve and add 
some of the stock in which the meat was cooked. Thicken 
with flour, using 2 tablespoons moistened with cold water 
to each cup of liquid and season with salt and paprika. 
Serve on a platter with the sauce poured over it. Po- 
tatoes, carrots, and green peppers, cooked until tender 
and cut into small pieces, are usually sprinkled over 
the dish when served, and noodles may be arranged in 
a border upon the platter. This makes 10 servings. 

Veal Loaf 

3 lbs. veal 3 eggs 

1 lb. salt pork % teaspoon pepper 

6 soda crackers roUed fine % teaspoon salt 

Chop the meat, beat the eggs, mix all the ingredients, 
shape and bake 3 hours, basting occasionally with 
pork fat. Use i/4 of the fat for this purpose. If the roll 
is pierced occasionally the fat will penetrate more ef- 
fectually. Veal loaf may also be cooked in bread pans. 
This makes 10 servings. 

Hound Steak on Biscuits 

Cut round steak into pieces about % inch square, 
cover with water and cook at a temperature just below 
the boiling point for 5 minutes or until it is tender. 
While it is still hot put into the fireless cooker and leave 
for 5 hours. Thicken the gravy with flour mixed with 
water, allowing 2 level tablespoons to a cup of water. 
Pour the meat and gravy over split baking powder bis- 
cuits, so baked that they have a large amount of crust. 



•MEATS 71 

Salt Pork With Milk Gravy 

Cut salt pork into thin slices. If very salt cover with 
hot water and allow it to stand for 10 minutes. Score 
the rind of the slices and fry slowly until they are a 
golden brown. Make a milk gravy by heating flour in 
the fat that has been tried out, allowing 2 tablespoons 
of fat and 2 tablespoons of flour to each cup of milk. 
This is a good way to use skim milk which is as rich in 
protein as whole milk. The pork and milk gravy served 
with boiled or baked potatoes makes a cheap and simple 
meal. 

India Curry 

IV2 lbs. veal 2 onions 

1^ cup butterine V2 tablespoon curry 

Brown the meat either without fat or with a very 
little, and cut into small pieces. Fry the onions in the 
butterine, remove them, add the meat and curry powder. 
Cover the meat with boiling water and cook until tender. 
Serve with a border of rice. The 2 onions and Vo table- 
spoon of curry powder are the largest amount to be used. 
Many persons prefer less of each. 

In preparing the rice for this dish wash 1 cup of rice 
in several waters, rubbing the grains between the hands 
to remove all the dirt. Put the washed rice in a sauce 
pan with 2^2 cups of water and 1 teaspoon of salt. 
Cover and place where the water will boil. Cook for 20 
minutes, being careful not to let it burn. At the end of 
this time put the pan on a tripod or ring and cover the 
rice with a fold of cheese cloth. Let it continue to cook 
in this manner 1 hour, then turn into a hot vegetable 
dish. The rice will be tender, dry and sweet, and each 
grain will be separate. During th^ whole process the 
rice should not be stirred. If a tablespoon of butterine 



72 ECONOMY COOK BOOK 

is cut up and scattered over the rice when it has cooked 
20 minutes the dish will be much improved. This makes 
10 servings. 

Curry of Mutton 

2 lbs. mutton 1 teaspoon curry 

1 onion 2 tablespoons flour 

1 teaspoon vinegar Salt 

Boiling water 

Cut off small portions of the fat and try them out. Re- 
move the unmelted parts and in the remainder fry the 
meat until it is a delicate brown. Add the onions and 
pour over all enough water, heated to the boiling point, 
barely to cover. Cook until the meat is tender. Add the 
curry powder, vinegar, and salt. Remove the meat, re- 
duce the broth to 1 cup and thicken it with flour rubbed 
to a smooth paste with cold water. Add the meat to the 
gravy and reheat. Serve with rice. This makes 10 
servings. 

Mock Venison 

2 tablespoons butterine 1 tablespoon currant jelly 
2 tablespoons flour 1 cup water or stock 

1 tablespoon bottled meat sauce 

Cut cold mutton into thin slices and heat in a brown 
sauce made according to the following directions : Brown 
the flour in the butterine, add the water or stock slow- 
ly, and keep stirring. Then add the jelly and meat 
sauce and let the mixture boil up well. Put in the cold 
mutton and cook for 5 minutes longer until the meat is 
thoroughly heated. 

Farmer Stew 

Pound flour into both sides of a round steak, using 
as much as the meat will take up. This may be done 



MEATS 73 

with a meat pounder or with the edge of a heavy plate. 
Fry in drippings, butterine or other fat, in a Scotch 
bowl, or in an ordinary iron kettle or frying pan ; then 
add water enough to cover it. Cover the dish very 
tightly so that the steam can not escape and allow the 
meat to simmer for 2 hours or until it is tender. One 
advantage of this dish is that ordinarily it is ready to 
serve when the heat is done, as the gravy is already 
thickened. However if a large amount of fat is used in 
the frying, the gravy may not be thick enough and must 
be blended with flour. 

Spanish Beefsteak 

Take a piece of round steak weighing 2 pounds and 
about 1 inch thick; pound until thin, season with salt 
and cayenne pepper, cover with a layer of bacon or salt 
pork, cut into thin slices, roll and tie with a cord. Pour 
around it % cup of milk and % cup of water. Place in 
a covered baking dish and cook 2 hours, basting oc- 
casionally. This makes 10 servings. 

Hamburg* Steak 

This name is commonly given to inexpensive cuts of 
beef chopped, seasoned a little, shaped into small cakes 
or into one large thin cake, and quickly broiled in the 
way a tender steak would be. Owing to the quick cook- 
ing much of the natural flavor of the meat is developed 
and retained. The fact should be kept in mind that 
Hamburg steak must be made from fresh, well ground 
meat. It is much safer to chop the meat at home, as 
chopped meat spoils very quickly. Much depends too 
upon browning it sufficiently to bring out the flavors. 
The meat is sometimes mixed with enough milk to moisten 
it before it is cooked. 



74 . ECONOMY COOK BOOK 

Savory Rolls 

Savory rolls in great variety are made out of chopped 
meat either with or without egg. The variety is secured 
by the flavoring materials used and by the sauces with 
which the baked rolls are served. Appetizing rolls are 
made with beef and pork mixed. The proportion varies 
from 2 parts beef and 1 of pork to 2 of pork and 1 of 
beef. The rolls are always improved by laying thin 
slices of salt pork or bacon over them, which keep the 
surface moistened with fat during the roasting. These 
slices should be scored on the edge, so that they will not 
curl up in cooking. 

The necessity for the salt pork is greater when the 
chopped meat is chiefly beef than when it is largely 
pork or veal. Bread crumbs or moistened bread can be 
added, as it helps to make the dish go farther. When 
onions, green peppers, or other vegetables are used, they 
should be always thoroughly cooked in fat before being 
put in the roll, for usually they do not cook sufficiently 
in the length of time it takes to cook the meat. Sausage 
makes a good addition to the roll, but it is cheaper to use 
unseasoned pork meat with the addition of a little sage. 

Camelon of Beef 

This dish is prepared by making chopped beef into 
a roll and baking it wrapped in greased paper, a method 
designed to keep in the steam and so insure a moist, 
tender dish. The paper must be removed before serv- 
ing. The roll should be basted occasionally with butter- 
ine and water or drippings and water. In preparing the 
roll an egg may be added for each pound and a half of 
meat; and chopped parsley, onion juice, lemon peel 
grated, or finely chopped green peppers make a good sea- 
soning. A thickened gravy may be made from the drip- 
pings, the liquid used being either water or tomato juice. 



MEATS 75 



Philippino Beef 

1 lb. round beef 1 teaspoon salt 

% lb. lean fresh pork 1 cup bread crumbs 

1 small onion 2 cups stewed tomatoes 

1 egg 2 slices bacon 

1 green pepper 2 tablespoons butterine 

4 tablespoons flour 



Remove the seeds from the pepper and put it through 
the meat grinder with the meats and the onion. Add 
crumbs, egg, and salt. Make into a roll, place in a shal- 
low baking dish, pour the strained tomatoes around it, 
put the bacon on top, and bake 40 minutes, basting with 
the tomatoes. Thicken the gravy with the flour cooked in 
the butterine. A little seasoning such as a bit of bay leaf, 
a clove, and a small piece of onion improves the tomato 
sauce. As the pepper and onion are not likely to be 
cooked as soon as the meat, it is well to fry them in a 
little fat before adding to the other ingredients. This 
makes 6 servings. 





Mock Kabbit 


% lb. 


round steak and 1 egg 


1 lb. 

1 lb. 

% lb. 


sausage or 1 onion 
round steak and i/4 lb. salt pork 
sausage Pepper and salt 
3 slices bread moistened with water 



Chop the meat. Chop the onion and cook it in the fat 
tried out of a small portion of the pork, being careful 
not to brown it. Add the bread and cook a few minutes. 
When this is cool, mix all the ingredients and form into 
a long roll. The surface can easily be made smooth if 
the hand is wet with water. Lay the remaining pork cut 
in slices on top and bake 40 minutes in a hot oven. This 
makes 8 servings. 



76 ECONOMY COOK BOOK 



Scotch Broth 

3 lbs. mutton 2 tablespoons minced celery 

2 tablespoons barley 2 teaspoons salt 

2 tablespoons minced onion 1 teaspoon pepper 

2 tablespoons minced turnip 1 tablespoon minced parsley 

2 tablespoons minced carrot 3 quarts cold water 

Remove the bones and all the fat from the mutton, cut 
the meat into small pieces and put it in a pan with the 
water, chopped vegetables, barley, and all the season- 
ing except the parsley. It will be found convenient to 
tie the bones in a piece of thin white cloth before adding 
them to the other ingredients. Brin^ the stew to a boil, 
quickly skim it and allow it to simmer for 3 hours; 
thicken with the flour, and add the chopped parsley. 
This makes 10 servings. 

Montana Steak 

1 lb. lean mutton free from i^ cup milk 

bone Vs teaspoon pepper 

1 egg 1 teaspoon salt 

Few drops onion juice 

Chop the meat finely, add the other ingredients, form 
into small cakes, and either broil or fry them. While 
this dish is more delicate if the egg and milk are used, it 
may be made without them. In this case it resembles 
very closely Hamburg steak as it is ordinarily prepared 
from beef. This makes 8 servings. 

Syrian Stew 

2 cups raw mutton cut in 2 cups string beans 
cubes 2 onions 

2 tablespoons butterine 2 cups stewed tomatoes 

3 tablespoons flour Salt 

Water 

Dredge the meat with the flour and brown it in the 
fat. Put all the ingredients in a sauce pan, scraping 



MEATS 77 

from the frying pan all of the flour and fat, and add 
enough water barely to cover. Cook slowly until the 
meat is tender. This makes 8 servings. 

Haricot of Mutton 

2 tablespoons drippings 2 cups water 

2 tablespoons minced onion Salt and pepper 

1% lbs. lean mutton cut in 2 Lima beans 

inch pieces Chopped parsley 

Fry the onions in the fat ; remove the onions, add the 
meat and brown; cover with water and cook until the 
meat is tender. Serve with a border of lima beans sea- 
soned with salt, pepper, butterine, and a little chopped 
parsley. Fresh, canned, dried, or evaporated beans 
may be used in making this dish. This makes 8 serv- 
ings. 

Twelve O'clock Pie 

1 lb. mutton from the shoul- 1 carrot 

der 6 potatoes 

1 onion 1 teaspoon baking powder 

•^ cup flour 1 tablespoon butterine 
Salt 

Cook the onions, carrots, and meat together in water 
enough to cover. Boil the potatoes separately. Re- 
serve enough of the potatoes to make a cup of mashed 
potatoes. Cut the remaining potatoes and the other 
vegetables and meat into small pieces, and place in the 
baking dish. Cover with some of the broth thickened 
with flour. Mash the remaining potatoes. Add to 
them butterine and salt. Mix this with the flour which 
has been sifted with the baking powder. Spread this 
mixture over the ingredients in the baking dish and 
bake in a hot oven until the crust is brown — about 20 
minutes. This makes 10 servings. 



78 ECONOMY COOK BOOK 



Ragout of Mutton and Farina Balls 

1% lbs. mutton diced 2 cups hot water 

1 tablespoon butterin© 1 teaspoon salt 

1 tablespoon flour % teaspoon pepper 

1 onion 1 bay leaf 

^2 can peas Sprig parsley 

1 carrot 

Put the butterine in a frying pan; when melted add 
the flour, and brown. Add carrot and onion cut in 
dice. Remove vegetables and add the meat, searing 
well. To the meat and vegetables add the hot water and 
seasonings. Put in a kettle, cover and simmer 2 hours. 
Add the peas 10 minutes before serving in a dish with 
farina balls made as follows: 



Farina Balls 

li cup farina % teaspoon pepper 

1 cup milk 1 egg yolk 

H teaspoon salt Onion juice 

Cook the farina and milk in a double boiler for 1 
hour. Add the seasoning and well-beaten egg yolk; 
stir well and cool. When cold roll into balls, dip in egg 
and crumbs and fry in deep fat. Rice may be used in 
a similar way. This makes 10 servings. 



Casserole Roast 

3 lbs. round of beef % carrot 

1 slice salt pork 1 chopped onion 

1 peppercorn 1 head celery chopped 

Try out the pork. Brown the meat on both sides in 
the fat. Put in a casserole, which is a heavy earthen- 
ware dish with a cover, with the vegetables around it; 
add 2 cups of water or stock. Cover and cook in a hot 
oven 3 hours, basting occasionally. A sauce or gravy 



MEATS 79 

may be made with water, flour, and some of the juice 
left in the casserole. This makes 10 servings. 

Casserole or Italian Hash 

Boil % pound of macaroni, drain and put into a 
greased casserole, add a little butterine and grated 
cheese. Push the macaroni to the sides of the dish and 
fill the center with chopped cooked meat, seasoned. A 
little sausage gives a good flavor to this dish. Place in 
the oven until hot throughout and serve. 

A very good modification of this is made by using 
raw meat instead of cooked. For this i/^ lb. of round 
steak is sufficient for a family of six. This should be cut 
into small pieces, browned, and cooked until tender in 
water, with the onion and other seasonings. 1 hour be- 
fore the cooking is complete, add % can of tomatoes. 
Before serving, the meat may be mixed with the sauce, 
and the whole poured over the macaroni. This makes 6 
servings. 

Turkish Pilaf With Raw Meat 

% cup rice cup tomatoes 

1 small onion 2 teaspoons salt 

% lb. lean beef or lamb 1 teaspoon paprika 

1 cup water 2 tablespoons fat 

Fry the onion and washed rice in % the fat until 
slightly browned. Put into a covered baking dish. Cut 
the meat in 1 inch pieces and brown in the remainder of 
the fat. Add all the ingredients together with the sea- 
sonings, tomatoes, and water. Cook slowly IV2 hours 
until the rice and meat are tender in an earthenware 
baking dish. This makes 6 servings. 

Turkish Pilaf With Cooked Meat 

2 cups cooked rice 1 cup cooked pieces meat 

1 small onion % teaspoon pepper 

1 cup stewed tomatoes 1% tablespoons fat 

% cup water 1 teaspoon salt 



80 ECONOIVIY COOK BOOK 

Cook % cup of well-washed rice in plenty of boiling 
salted water. Cut up the onion, add the tomatoes, sea- 
soning, and meat. Put the fat into the frying pan, add 
the above mixture, and rice, and water. Cook % hour. 
This makes 6 servings. 

Vegetable and Meat Hash 

2 cups cooked and diced 1 tablespoon chopped pars- 
vegetables ley 

2 cups cooked and diced 1 tablespoon minced green 

meat pepper 

Y2 teaspoon pepper 1 teaspoon salt 

1 tablespoon minced onion 1 tablespoon butterine 

Chop each vegetable separately but not fine enough 
for the pieces to stick together or lose their shape ; then 
mix all together thoroughly with the diced meat, onion, 
parsley, green pepper, and seasoning. Moisten with V2 
cup of water. Put a tablespoon of butterine or any fat 
in a frying pan and when it is melted put in the hash, 
and spread evenly in the pan. Over it put little 
pieces of butterine, using about 1 tablespoon. Cover 
the pan and place where the hash will not burn but 
where the heat is fairly good, and cook V2 hour, then 
fold and turn on a hot platter. A rich brown crust 
will have formed on the bottom of the hash if the heat 
has been sufficient. This makes 8 servings. 

Chartreuse of Meat and Rice 

2 cups chopped meat 1 tablespoon chopped parsley 
1 teaspoon salt 1 egg 

y4: teaspoon pepper ^ cup fine crumbs 

% teaspoon onion juice 4 cups cooked rice 

Season the meat and mix with the crumbs and the 
beaten egg; add enough stock or water to make it pack 
easily. Line a well-greased mold or dish with 3 cups 



MEATS 81 

of rice and fill the center with the meat. Cover with 
the remainder of the rice, cover tightly and steam for 
45 minutes. Serve with tomato sauce. This makes 6 
servings. 

Chicken Souffle 

1% cups chopped chicken 1 teaspoon salt 

2 tablespoons flour Vs teaspoon pepper 

2 tablespoons butterine M: teaspoon paprika 

iy2 cups milk 3 eggs 

^ cup bread crumbs Onion juice 

Put the chicken through the meat chopper. Make a 
sauce of the butterine, flour, and milk by putting the 
butterine in a sauce pan; when it has melted add the 
flour rubbed to a smooth paste in a little milk, and the 
remainder of the milk. Cook for 15 minutes. Add the 
bread crumbs to this with the chicken and seasoning. 
Add the eggs well beaten. Pour into a greased baking 
dish, place the dish in a pan of water and bake in a 
moderate oven for 20 minutes. This makes 6 servings. 

Chicken in Casserole 

Put in a casserole pieces of cold roast chicken, 1 cup 
of canned peas, cold carrots diced, cooked potatoes cut 
in quarters, 1/2 cup cooked rice. Cover with the gravy 
or if preferred enough water to keep the mixture very 
moist throughout the cooking. Cook 1 hour in a slow 
oven and serve in the same dish. It is generally neces- 
sary to add seasoning even when the ingredients have 
been already seasoned. 

Creamed Chicken 

1 cup cold cooked chicken 1 tablespoon flour 

1 tablespoon chopped parsley 1 cup milk 
1 tablespoon butterine Salt 

Paprika 



82 ECONOMY COOK BOOK 

Melt the butterine in a sauce pan, add the flour, and 
pour the milk in slowly, stirring constantly. Cook un- 
til the raw taste of the flour is gone — about 15 minutes. 
Add the parsley and seasoning and the diced chicken 
and cook 5 minutes. Serve on toast. This makes 5 
servings. 

Baltimore Chicken 

Split a spring chicken and cut in 4 pieces. Moisten, 
sprinkle with salt, and dip in egg and cracker crumbs. 
Dredge with flour and place in a greased pan and bake 
20 minutes in a hot oven, basting after the first 10 min- 
utes with melted butterine. Remove to a hot dish and 
serve with a white sauce made of 1 tablespoon of flour, 
1 tablespoon of butterine, 1 cup of milk, salt and pepper. 
Garnish with strips of toast or fried mush. 

Broiled Chicken 

Split the spring chicken down the back, season with 
salt and pepper. Rub all over with softened butterine, 
especially the breast and legs, and dredge with flour. 
Place on a well-greased broiler and broil over a slow 
fire about 20 minutes, turning often. The flesh side must 
be turned to the fire for the longer time as the skin 
side would burn before the chicken is cooked through. 
Put on a hot dish and spread with melted butterine and 
garnish with parsley. 

Fricasseed Chicken 

This is the best way of cooking an old chicken. Cut 
the chicken into pieces at the joints, the breast in half, 
and the back in three pieces. Put in a sauce pan 2 
tablespoons of butterine and the pieces of chicken. Cook 
for a few minutes until the chicken is slightly browned, 
then cover with hot water, season with salt and pepper, 



MEATS 83 

and simmer for 1 hour or until tender. Serve on a hot 
platter on pieces of toast and cover with a white sauce 
made of 1 tablespoon of flour, 1 tablespoon of butterine, 
salt, pepper, and milk. Cook until all raw taste of the 
flour is gone, and pour over the chicken. The water in 
which the chicken was cooked may be used for the sauce 
instead of the milk but the grease must be skimmed from 
it before using. 



MEAT SUBSTITUTES 



MEAT SUBSTITUTES 



Welsh Rabbit 

1 tablespoon flour % teaspoon salt 

1 tablespoon butterine 1 cup milk 
1/4 teaspoon mustard % lb. cheese 

Cayenne 

Rub the flour and melted butterine together with the 
seasonings. Then pour over it the hot milk, stirring 
vigorously. When thickened cut the cheese into it and 
when melted pour over bread or crackers toasted on one 
side, the mixture being poured over the untoasted side. 
The food value of the dish equals about % pound of 
beef. This makes 6 servings. 

Tomato Rabbit 

2 tablespoons butterine % teaspoon soda 
2 tablespoons flour 1 lb. cheese 

% cup milk 2 eggs 

% cup stewed and strained Salt, cayenne pepper 
tomatoes Mustard 

Cook the butterine and flour together, add the milk, 
and as soon as the mixture thickens, add the tomatoes 
and soda. Then add the cheese cut in small pieces or 
grated, the eggs slightly beaten, and the seasoning, 1 
teaspoon salt, l^ teaspoon cayenne, and % teaspoon 
mustard. Cook until the ingredients are well blended 
and serve on toasted whole wheat or graham bread. This 
makes 10 servings, 

87 



88 ECONOMY COOK BOOK 



Green Corn, Tomato and Cheese 

1 tablespoon butterine 2 egg volks 

2 cups grated cheese 1 teaspoon salt 

*4 cup canned com lo teaspoon paprika 

1 ripe pimiento 4 slices bread 

% cup tomato pur6e 1 clove garlic 

Into the melted butterine stir the cheese nntil it, too. 
is melted. Then add the corn and pimiento. stir for a 
moment, add the egg yolks beaten and mixed with the 
tomato juice and the salt and paprika. Have ready the 
bread toasted on one side and ven- lightly rubbed on the 
untoasted side with the garlic cut in two. Pour the mix- 
ture over the untoasted side of the bread and serve at 
once. A poached egg is sometimes placed on top of each 
portion, making a very nutritious combination. This 
makes S servings. 

Macaroni and Cheese 

1 eup macaroni broken in 2 tablespoons flour 

email pieces ^2 lb. cheese 

2 quarts boiling salted water ^2 teaspoon salt 
1 cup milk Cayenne pepper 

Cook the macaroni in the boiling salted water, drain 
in a strainer, and pour cold water over it to prevent the 
pieces from adhering to each other. Make a sauce of 
the flour, milk, and cheese. Put the sauce and maca- 
roni in alternate layers in a greased baking dish, cover 
with buttered crumbs and cook in the oven until the 
crumbs are brown. This makes S servings. 

Italian Macaroni and Cheese 

1 cup macaroni broken in 2 cloves 

small pieces 1^2 cups tomato sauce 

2 quarts boiling salted wa- ^2 cup grated cheese 

ter % onion 



MEAT SUBSTITUTES 89 

Cook the macaroni in the boiling salted water with 
the onion and cloves. Drain, remove the onion and 
cloves, reheat in the tomato sauce, and serve with grated 
cheese. This makes 6 servings. 

Cheese and Macaroni Loaf 

% cup macaroni broken in 1 teaspoon chopped onion 

small pieces 3 eggs 

1 cup milk 1 teaspoon salt 

1 cup bread crumbs ^2 cup grated cheese 

1 tablespoon butterine 1 teaspoon minced parsley 

1 tablespoon chopped green pepper 

Cook the macaroni in boiling salted water until ten- 
der, and rinse in cold water. Cook the parsley, onion, 
butterine, and green pepper in 14 cup of hot water un- 
til the water evaporates. Beat the egg white and yolk 
separately. Mix all the ingredients, cutting and fold- 
ing in the stiffly beaten whites at the last. Line a quart 
baking dish with greased paper; turn the mixture into 
it; set the baking dish in a pan of hot water and bake 
in a moderate oven about % of an hour. Serv'e with 
tomato sauce. This makes 6 servings. 

Tomato Sauce 

1 pint of stewed and strained tomatoes is thickened 
with 2 tablespoons of flour and 2 tablespoons of butter- 
ine, and flavored with a slice of onion cooked in the 
tomato while stewing. 

Nut and Cheese Boast 

1 cup grated cheese 2 tablespoons butterine 

1 cup chopped nuts 2 tablespoons minced onion 

1 cup bread crumbs ^ teaspoon pepper 

1 teaspoon salt juice ^ lemon 



90 ECONOMY COOK BOOK 

Cook the onion in the butterine and a little water un- 
til it is tender. Mix the other ingredients and moisten 
with water, using water in which the onion was cooked. 
Pour into a shallow baking dish and brown in the oven. 
This makes 6 servings. 

Bean and Cheese Boast 

1 can beans 1 teaspoon salt 

% lb. grated cheese i/4 teaspoon pepper 

Bread crumbs 

Mash the beans or put them through a meat grinder. 
Add the cheese and sufficient bread crumbs to make the 
mixture stiff enough to be formed into a roll. Bake in 
a moderate oven, basting occasionally with melted but- 
terine and hot water. Serve with tomato sauce. This 
dish may be flavored with onions, chopped and cooked 
in butterine and water. This makes 6 servings. 

Pimiento and Cheese Roast 

2 cups cooked lima beans 3 canned pimientos 
V4: lb. cream cheese Bread crumbs 

Put the first 3 ingredients through a meat grinder. 
Mix thoroughly and add bread crumbs until it is stiff 
enough to form into a roll. Brown in the oven, basting 
occasionally with butterine melted in hot water. This 
makes 6 servings. 

Cheese and Spinach Roll 

2 quarts spinach 1 teaspoon salt 

1 cup grated cheese % teaspoon pepper 

1 tablespoon butterine Bread crumbs 

Cook the spinach in water for 10 minutes. Drain off 
the water, add the butterine, cook until tender, and 



MEAT SUBSTITUTES 91 

chop. Add the grated cheese and then bread crumbs 
enough to make a mixture sufficiently stiff to form into a 
roll; or leave more moist and cook in a baking dish. 
This makes 6 servings. 

Com and Cheese Souffle 

1 tablespoon butterine 1 cup canned corn 

1 tablespoon green pepper 1 cup grated cheese 
% cup flour 3 eggs 

2 cups milk Yz teaspoon salt 

Melt the butterine and cook the green pepper thor- 
oughly in it. Make a sauce of the flour and the milk and 
stir in the cheese. When melted, cool, and add the corn, 
egg yolks and seasoning. Cut in and fold the stiffly 
beaten whites. Turn into a greased baking dish and 
bake in a moderate oven 30 minutes. This makes 8 
servings. 

Boman Gnocchi 

% cup butterine 2 egg yolks 

% cup flour 5/4 cup corn starch 

2 cups milk % cup grated cheese 

Melt the butterine; cook the corn starch thoroughly, 
then add the flour to it and cook in the butterine; add 
the milk gradually. Cook 3 minutes, stirring constantly. 
Add the egg yolks and % cup of cheese. Pour into 
a greased shallow pan, and cool. Cut into squares, place 
on a platter a little distance apart; sprinkle with the 
remaining cheese and brown in the oven. This makes 5 
servings. 

Cheese Fondue 

1% cups hot milk lYi cups diced cheese 

iVs cups bread crumbs i^ teaspoon salt 

1 tablespoon butterine 4 eggs 

Mix the hot milk, bread crumbs, salt and cheese and 
butterine; add the egg yolks thoroughly beaten; into 



92 ECONOMY COOK BOOK 

this mixture cut and fold the egg whites beaten stiff. 
Pour into a greased baking dish and cook 30 minutes in 
a moderate oven. This makes 6 servings. In making 
this fondue, rice or other cereals may be substituted for 
bread crumbs. Use % cup of rice measured before cook- 
ing, or 1 cup of cooked rice or cereal should be used. 
Serve at once. 

Boiled Fondue 

1^ cups bread crumbs 1^ cups diced cheese 

ll^ cups milk 2 tablespoons butterine 

1 egg 6 crackers 

Soak the bread crumbs in the milk. Melt the butter- 
ine and add the cheese. When the cheese has melted, 
add the soaked crumbs, the eggs slightly beaten, and the 
seasoning. Cook a short time and serve on toasted crack- 
ers. This makes 6 servings. 

Bice Fondue 

1 cup boiled rice % teaspoon salt 

2 tablespoons milk 1 cup grated chees© 

4 eggs 1 teaspoon meat sauce 

Heat the rice in the milk, add the other ingredients, 
and cook slowly until the cheese is melted. Serve on 
crackers or toast. This makes 5 servings. The food 
value is equal to 1 pound of beef. 

Cheese Souffle 

2 tablespoons butterine % teaspoon salt 

3 tablespoons flour % cup grated cheese 
% cup scalded milk 3 eggs 

Cayenne 

Melt the butterine, add the flour and when well mixed 
add gradually the scalded milk. Then add the salt. 



MEAT SUBSTITUTES 93 

cayenne, and cheese. Remove from the fire and add the 
yolks of the eggs beaten until lemon colored. Cool the 
mixture and fold into it the egg whites beaten until 
stiff. Pour into a buttered baking dish and cook 20 
minutes in a slow oven. Serve at once. This makes 5 
servings. 

Cheese Souffle With Pastry 

2 eggs % cup cheese diced 
% cup thin cream 1 cup grated cheese 
1/4 teaspoon salt Cayenne 

Add the eggs to the cream and beat slightly, then 
add the cheese and seasoning. Bake 15 minutes in a 
hot oven in patty tins lined with puff paste. This makes 
6 servings. 

Cheese Croquettes 

3 tablespoons butterine 1 cup cheese diced 
^4 cup flour % cup grated cheese 
% cup milk V2 teaspoon salt 

2 egg yolks ^ teaspoon pepper 

Put the butterine in a sauce pan ; when it has melted 
add the flour rubbed to a smooth paste with a little of 
the milk ; add the rest of the milk gradually. Cook for 
15 minutes being careful not to burn. Add the unbeaten 
yolks and stir until well mixed, then add the grated 
cheese. As soon as the cheese melts, remove from the 
fire, fold in the pieces of cheese and add the seasoning. 
Spread in a shallow pan and cool. Cut into squares 
or strips, or form into cones, cover with an egg and 
crumb mixture and fry in deep fat. This makes 5 
servings. 

Fried Cheese Balls 

iy2 cups grated cheese 3 egg whites 

1 tablespoon flour V2 teaspoon salt 

Cayenne Cracker dust 



94 ECONOMY COOK BOOK 

Beat the egg whites ; add the other ingredients ; make 
into balls and roll in cracker dust. If the amount of 
flour is doubled the mixture may be dropped from a 
spoon and fried without being rolled in crumbs. This 
makes 6 servings. 

Baked Kice and Cheese 

3 cups cooked rice 2 tablespoons flour 

1 cup milk % lb. cheese 
% teaspoon salt Paprika 

Put the milk in a sauce pan ; when it is warm add the 
flour rubbed to a smooth paste with a little cold milk, 
the cheese cut in small pieces, and the seasoning. Cook 
until it becomes a smooth sauce. Into a greased baking 
dish put alternate layers of the cooked rice and the 
sauce. Cover with bread crumbs dotted with bits of but- 
terine and bake until the crumbs are brown. This makes 
6 servings. 

Baked Crackers and Cheese 

10 soda crackers 1 cup grated cheese 

2 cups hot milk % teaspoon salt 

Dip the crackers in the milk until they are softened. 
Place them in a greased baking dish in alternate layers 
with the. grated cheese. Pour the remaining milk over 
them, cover with bread crumbs and brown in the oven. 
Variety may be secured by putting a very small amount 
of mustard mixed with water on each cracker. This 
makes 10 servings. 

Virginia Com Bread With Cheese 

^ cup com meal 1 teaspoon baking powder 

1/4 cup cold water 1 teaspoon salt 

1% cups boiling water 1 cup grated cheese 

1 egg % cup flour 



MEAT SUBSTITUTES 95 

Mix the corn meal with the cold water ; pour into the 
boiling water and stir over the fire until thickened. 
Cook ^ hour in a double boiler. If there is some cold 
mush on hand 2 cups may be used. Cool the cooked 
mush, add the egg beaten slightly, and the sifted dry 
ingredients. Drop by spoonfuls into a hot frying pan 
containing crisco or some vegetable fat. When brown on 
one side turn and brown the other. Cook slowly. This 
makes 12 fritters of the ordinary size. 

Corn Meal and Cheese 

3 cups corn meal 1 scant tablespoon salt 

1 cup grated cheese 2 quarts water 

Sift the corn meal slowly into the boiling salted water, 
stirring constantly, and boil until thick, about 1 hour, in 
a double boiler. Remove from the fire and add the 
cheese, stirring until the cheese melts. Pour into a 
dampened, cold bread pan. When cold cut into slices 
and brown in a small amount of vegetable fat. Serve 
with tomato sauce. This makes 10 servings. 

Tomato Sauce 

1 cup canned tomatoes 2 tablespoons flour 

1 slice onion ^ teaspoon salt 

2 tablespoons butterine Vs teaspoon pepper 

Cook the onion with the tomatoes 10 to 15 minutes, 
rub through a strainer and add the butterine and the 
flour, to which the seasoning has been added. Cook to- 
gether until a smooth sauce is obtained. This makes 1 
cup of sauce. 

Oatmeal With Cheese 

2 cups oatmeal 1 tablespoon butterine 
1 cup grated cheese 1 level teaspoon salt 



96 ECONOMY COOK BOOK 

Cook the oatmeal in a double boiler for 2 hours with 
water and the salt. Shortly before serving stir in the 
butterine and the cheese and stir until the cheese is 
melted and thoroughly blended with the cereal. The 
cheese should be mild in flavor and soft in texture. The 
proportion of cheese used may be increased if a more 
pronounced cheese flavor is desired. This makes 6 serv- 
ings. 

Samp With Cheese Sauce 

1 cup cooked samp or 1 cup milk 

% cup uncooked % teaspoon salt 

1% tablespoons fat % cup grated cheese 

2 tablespoons flour 

Soak the samp over night. Cook in a double boiler 
several hours. Make a white sauce by melting the vege- 
table fat, adding the flour mixed with the salt, and stir- 
ring until blended. Add the milk gradually, stirring 
until smooth and thick. Add the cheese when the sauce 
is nearly done and stir until it is melted. Pour over the 
samp. This may be served as it is, just sprinkled with 
paprika, or turned into a greased baking dish and sprin- 
kled with soft crumbs from 1 slice of bread, and baked. 
If baked dot the crumbs with bits of butterine. A flat 
baking dish should be used. This makes 6 servings. 

Pried Bread With Cheese 

6 slices of bread % teaspoon salt 

1 cup milk % teaspoon potassium iDicar- 

^ cup grated cheese bonate 

Vegetable fat 

Scald the milk with the potassium bicarbonate; add 
the grated cheese, and stir until it dissolves. Dip the 
bread in this mixture and fry it in vegetable fat. The 
potassium bicarbonate helps to keep the cheese in solu- 



MEAT SUBSTITUTES 97 

tion. It is desirable, however, to keep the milk hot while 
the bread is being dipped. This makes 6 servings. 

Cheese Sandwiches Sauted 

Vo cup fresh cheese Vs teaspoon paprika 

Ys teaspoon salt 12 thin slices bread cut oblong 

Cream 

Mash the cheese smooth with the cream. Add the salt 
and paprika, and spread the bread with the mixture. 
Press two together and saute on both sides in 1 table- 
spoon of butterine. The fat should only cover the bot- 
tom of the pan. Serve very hot. This makes 12 serv- 
ings. 

Another method is to cut stale bread into thm pieces. 
Put 2 pieces together with grated cheese between them, 
dip into a mixture of egg and milk beaten together and 
fry in vegetable fat. 

Cheese Sauce 

1 cup milk % cup grated cheese 

2 tablespoons floijr Salt and pepper 

Thicken the milk with the flour and just before serv- 
ing add the cheese, stirring until it is melted. This 
sauce is suitable to use in preparing creamed eggs, or to 
pour over toast, making a dish corresponding to ordi- 
nary milk toast, except for the presence of the 
cheese. It may be seasoned with a little curry powder 
and poured over hard boiled eggs. 

Cheese Omelet 

2 eggs 1 tablespoon grated cheese 

1 tablespoon butterine Vs teaspoon salt 

Cayenne 



98 ECONOMY COOK BOOK 

Beat the eggs slightly, add the seasoning and % tea- 
spoon melted butterine. Melt the rest of the butterine, 
add to the mixture and cook until firm without stirring. 
Fold over and sprinkle with grated cheese. This makes 
3 servings. 

Creamed Cheese and Eggs 

3 hard boiled eggs i^ cup grated cheese 
1 tablespoon flour i/^ teaspoon salt 

1 cup milk Speck cayenne 

4 slices toast 

Make a thin white sauce with the flour and milk and 
seasonings. Add the cheese and stir until melted. Chop 
the egg whites and add them to the sauce. Pour the 
sauce over the toast, force the yolks through a potato 
ricer or a strainer and sprinkle over the toast. This 
makes 4 servings. 

Baked Eggs With Cheese 

4 eggs 1 cup bread crumbs 
1 cup grated cheese % teaspoon salt 

Cayenne 

Break the eggs into a buttered baking dish or into 
ramekins and cook them in a hot oven until they begin 
to turn white around the edge. Cover with the mixture 
of crumbs, cheese, and seasonings. Brown in a very 
hot oven. In preparing this dish it is essential that the 
oven be very hot or the eggs will be too much cooked 
before the cheese is brown. To avoid this the eggs may 
be covered with a white sauce before adding the crumbs. 
For those who are particularly fend of cheese the 
amount of cheese in this recipe may be very much in- 
creased, thus making a more nourishing dish. Or the 
amount may be reduced so as to give hardly more than 
the suggestion of a flavor of cheese. This makes 4 
servings. 



MEAT SUBSTITUTES 99 



Scrambled Eggs With Cheese 

% lb. chopped cheese 1 tablespoon chopped parsley 

8 eggs % teaspoon salt 

Beat the eggs slightly, mix them with the other in- 
gredients and cook over a very slow fire, stirring con- 
stantly, so that the cheese may be melted by the time the 
eggs are cooked. This makes 12 servings. 



Swiss Eggs 

4 eggs % cup grated cheese 

% cup cream ^ teaspoon salt 

1 tablespoon butterine ii teaspoon pepper 

Heat the butterine and cream together, break in the 
eggs whole, sprinkle with salt and pepper. When near- 
ly done, add the cheese. Serve on buttered toast. Strain 
the cream over the toast. This makes 4 servings. 

Beauregard Eggs 

2 tablespoons butterine 1 tablespoon flour 

4 hard boiled eggs l^^ cups milk 

% teaspoon salt ^ teaspoon paprika 

1 teaspoon chopped parsley 

Boil the eggs for 20 minutes. Make a sauce of the 
butterine, flour, parsley, milk, and seasonings, and add 
the chopped eggs to it. When well heated and blended 
pour the mixture over buttered toast. This makes 6 
servings. 

Spanish Eggs 

6 eggs 1 tablespoon lemon juice 

% cup stewed tomatoes 2 dozen ripe olives 

1 small onion % teaspoon paprika 
1 teaspoon salt 1 teaspoon celery salt 



100 ECONOMY COOK BOOK 

Beat the eggs slightly; put the tomato through ^ 
strainer and add the beaten eggs. Add the lemon juice, 
salt, paprika, the onion grated, and the celery salt. Cut 
the olives from their stones and add to the mixture. 
Turn into a double boiler and cook until thickened, 
stirring constantly. This may be served on toast. This 
makes 8 servings. 

Stuffed Eggs 

4 eggs 1 teaspoon mustard 

1 tablespoon butterine % teaspoon salt 

1 tablespoon olive oil % teaspoon paprika 

1 teaspoon chopped parsley 

Boil the eggs 20 minutes ; remove the shell and cut the 
eggs in halves lengthwise. Carefully remove the yolks 
and rub them to a smooth paste with the butterine, oil, 
mustard, parsley and seasonings. Fill the white halves 
with the mixture and serve with a white sauce flavored 
with capers. This makes 8 servings. 

Fish Souffle 

2 tablespoons butterine % cup milk 

3 tablespoons flour 3 eggs 

3^ teaspoon salt % teaspoon paprika 

1 cup flaked cooked fish 

Put the butterine in a sauce pan and when hot add the 
flour and stir until smooth ; then add the milk and sea- 
sonings. Remove to the back of the stove and add the 
well beaten egg yolks and the fish. Mix well and set 
away to cool. When cold add the egg whites beaten to a 
stiff froth; turn into a greased baking dish and bake 
from 20 to 30 minutes. Serve the moment it comes from 
the oven. This makes 6 servings. 

Creamed Fish 

% cup flaked cooked fish % cup milk 

1 teaspoon butterine ^ teaspoon salt 

1 teaspoon flour Onion juice 



MEAT SUBSTITUTES 101 

Make a sauce of the butterine, flour, and milk. Add a 
few drops of onion juice and the salt. When cooked to 
a smooth sauce add the flaked fish and heat thoroughly. 
This makes 3 servings. 

Baked Fish 

Clean the fish, sprinkle with salt and fill with the 
stuffing; sew or skewer the edges together. Cut gashes 
on each side across the fish and put strips of salt pork 
in them. Grease the baking sheet and place the fish on 
it, dredge with flour, salt and pepper, and put the sheet 
into a baking pan with pieces of salt pork. Baste every 
10 minutes. Serve with drawn butter, egg, or hollan- 
daise sauce. The number of servings depends upon the 
size of the fish. 

Stuffing for Baked Fish 

2 cups bread criimba 1 teaspoon onion juice 

% teaspoon salt 1 teaspoon chopped parsley 

Vs teaspoon white pepper 1 teaspoon capers 

Cayenne ^ cup melted butterine 

Mix in the order given. 

Halibut h la Poulette 

1% lbs. halibut 2 teaspoons lemon juice 

% cup butterine ^ teaspoon salt 

% teaspoon pepper Onion juice 

Clean the fish and cut it into 8 filets. Add the season- 
ings to the melted butterine. Take each filet with a 
fork, dip in the seasoned butterine, roll and fasten with 
a small wooden skewer. Put in a pan, dredge with flour 
and bake in a hot oven 15 minutes. When cooked re- 
move the skewers and arrange on a plate with sprigs of 
parsley on the side. This makes 8 servings. 



102 ECONOMY COOK BOOK 



Macaroni and Oyster Croquettes 

I/3 cup broken macaroni % cup grated cheese 

1 pint oysters % teaspoon lemon juice 

1 cup white sauce l^ teaspoon salt 

Cayenne 

Break the macaroni in % inch pieces and cook in boil- 
ing salted water until soft ; then drain. Clean all pieces 
of shell from the oysters, parboil them and cut in pieces. 
Reserve % cup of strained oyster juice and use in mak- 
ing the white sauce instead of using all milk. Mix the 
macaroni and oysters, add the white sauce and season- 
ings. Spread on a plate to cool. Then shape, dip in 
crumbs, beaten egg, and crumbs again. Fry in deep 
vegetable fat and drain. This makes 15 croquettes. 

Bice Loaf 

% cup rice i^ teaspoon salt 

1 cup salmon ^ teaspoon pepper 

1 egg yolk 1 tablespoon chopped parsley 

V2 cup bread crumbs 

Line a greased bread pan or quart brick mold with 
warm steamed or boiled rice, making walls about 1 inch 
thick. Fill the center with salmon or other cold fish 
mixed with bread crumbs, seasoning and the egg yolk. 
Cover with rice. Cover the mold with greased paper, 
set in a pan of hot water and bake 1 hour in a moderate 
oven. Turn on a hot platter and pour eggless sauce 
around it. This makes 6 servings. 

Eggless Sauce for Rice Loaf 

2 tablespoons flour 14 teaspoon pepper 

2 tablespoons butterino % teaspoon lemon juice 

^2 teaspoon salt 1 cup boiling water 

Melt the butterine ; add the flour mixed with the sea- 
soning, stir until well blended, then gradually add the 



MEAT SUBSTITUTES 103 

water and stir until the boiling point is reached. Add 
the lemon juice and 1 more tablespoon of butterine. 
Mix well and serve. 

Scalloped Codfish and Eice 

^ cup rice 1 tablespoon flour 

1 cup codfish 1 cup milk 

1 tablespoon butterine 2 tablespoons bread crumbs 

Cook the rice in boiling salted water until soft. Soak 
the codfish over night or put in cold water and bring 
to the boiling point. Drain and flake the codfish. Make 
a white sauce by melting the butterine, add the flour, 
stirring until well blended, and then add the milk. 
Stir until thickened. Spread rice and codfish and sauce 
in layers in a buttered baking dish. Cover with crumbs 
and bake about 20 minutes in a moderate oven. This 
makes 6 servings. 

Scalloped Fish 

Cold cooked fish may be prepared as for creamed 
fish, put in a baking dish, cohered with bread crumbs 
and dots of butterine, and baked in the oven for 15 
minutes. 

Corn Meal Fish Balls 

2 cups corn meal mush 1 egg 

1 cup shredded codfish 1 tablespoon b'ltter 

Pick over the codfish and soak it to remove the salt if 
necessary. Combine the ingredients and drop by spoon- 
fuls into hot vegetable fat. Drain on porous paper. 
These codfish balls compare favorably with those made 
with potatoes and are more quickly and easily prepared. 
This makes 15 balls. 

Codfish Stew 

1 cup diced codfish 1 cup diced raw potatoes 

1 quart milk 2 tablespoons butterine 



104 ECONOMY COOK BOOK 

Soak the fish in lukewarm water until it is soft and the 
salt removed. Cook the potatoes in salted water until 
soft ; then drain, add the codfish and milk and bring to 
the boiling point. Add the butterine, and salt to taste. 
A few drops of onion juice adds to the flavor. In place 
of the codfish any other salt fish or fresh fish may be 
used, or oysters or clams. This makes 6 servings. 

Creamed Oysters 

25 oysters V2 cup oyster liquor 

1 cup milk 1 tablespoon butterine 

Salt 1 tablespoon flour 

Remove all pieces of shell from the oysters and strain 
the liquor. Make a sauce of the butterine to which is 
added the flour rubbed to a smooth paste in a little cold 
milk, then the rest of the milk and the liquor of the 
oysters. Season with salt to taste and paprika. Cook 
until all raw taste of the flour is gone, then add the 
oysters and cook a few minutes until the edges begin to 
curl. Cooking any longer makes them tough. This 
makes 5 servings. 

Scalloped Oysters 

Prepare oysters as for creamed oysters and put in a 
baking dish, cover with break crumbs and dots of but- 
terine and bake until the crumbs are well browned. 
Oysters may also be served in a tomato sauce and in this 
combination scalloped in a baking dish with bread 
crumbs over the top. Or put a layer of oysters in a 
baking dish, season, cover with bread crumbs and dots 
of butterine. Fill the dish with alternate layers, mak- 
ing the last a layer of crumbs, moisten with the oyster 
liquor, and bake in the oven until the crumbs are well 
browned. 



MEAT SUBSTITUTES 105 



Creamed Clams 



25 clams 1 c"P «lam Uquor 

2 tablespoons butterine 1 cup milk 

1 tablespoon flour Salt, paprika 

Scald the clams in their own liquor and chop fine. 
Make a sauce of the other ingredients. Put the butter- 
ine in a sauce pan, when melted, stir in the flour, being 
careful not to brown it. Then add the clam liquor 
slowly, and the milk. Season to taste with salt and 
paprika. When the sauce is well cooked so there is no 
raw taste of flour, add the chopped clams and heat 
thoroughly. . 

Clams prepared in this way may be put m a baking 
dish, covered with bread crumbs and baked in the oven 
until the crumbs are browned. Or they may be put in 
clam shells which have been well scrubbed, covered with 
crumbs and dots of butterine and baked in the oven 
until the crumbs are browned. This makes 6 servings. 

Rice Croquettes 

1 pint cold cooked rice V2 teaspoon salt 

2 tablespoons milk ^ teaspoon white pepper 

1 egg ^ 2 tablespoons chopped 

2 tablespoons butterine parsley 

Cayenne 

Warm the rice and milk in a double boiler. Add the 
beaten egg, butterine, and seasoning. Cook until the 
egg thickens. Spread the mixture on a shallow plate 
to cool, then shape into rolls or cones. Roll m fine 
bread crumbs which have been seasoned with pepper and 
salt, dip in beaten egg and roll in crumbs again. Cook 
in deep vegetable fat, such as lard compound, until a 
golden brown. Drain on unglazed paper. This makes 
8 croquettes. 



106 ECONOMY COOK BOOK 



Rice Hash 



1 cup bread crumbs % cup cooked rice 

1 tablespoon butterine 1 teaspoon salt 

1 onion 1 tablespoon chopped pars- 
iy2 cups canned tomatoes ley 

2 tablespoons uncooked rice Paprika 



Cook the rice, if uncooked rice is used. Mix tlie to- 
matoes, crumbs, rice and parsley. Cut the onion in 
small pieces and saute in butterine until a light brown 
and then add to the other mixture. Put the mixture in 
a well-greased frying pan and simmer for 25 minutes, 
or cook in a baking dish 25 minutes in a medium oven. 
This makes 5 servings. 

Turkish Pilaf 

% cup rice % cup stewed tomatoes 

1 cup stock 3 tablespoons butterine 

Cook the rice and tomatoes with the stock in a double 
boiler until the rice is tender, removing the cover after 
the rice is cooked if there is too much liquid. Add the 
butterine and stir it in with a fork to prevent the rice 
from being broken. A little catsup or Chili sauce with 
water enough to make % of a cup may be substituted 
for the tomatoes. This may be served as the main dish 
at a meal as it is savory and nutritious. This makes 5 
servings. 

Spanish Michel 

2 cups spaghetti broken in % teaspoon pepper 

1 inch pieces 1^ teaspoons salt 

1 quart can tomatoes 1 onion 

1 green pepper % lb. boiled ham 

Cook the spaghetti in 1 quart of boiling salted water 
until tender, add the tomatoes, and cook 15 minutes 



MEAT SUBSTITUTES 107 

longer. Remove the fat from the ham and fry brown. 
Dice the onion and green pepper and fry slowly in the 
ham fat until tender. Add the onion and green pepper, 
the ham cut in small pieces, and the salt and pepper, to 
the spaghetti and tomatoes. Cook 15 minutes longer. 
This makes 8 servings. 

Mock Sausage 

1/4 cup dried lima beans i/4 teaspoon salt 

1/3 cup bread crumbs % teaspoon sage 

3 tablespoons butterine 1 egg 

Dash pepper 

Pick over and wash the beans, cover with water and 
let soak over night. Drain, cook in boiling salted water 
until tender about 1% hours. Force through a strainer, 
add the remaining ingredients. Shape into the form of 
sausages, roll in crumbs, egg beaten, and crumbs again. 
Saute in vegetable fat until brown. It requires about 
% cup of crumbs and 14 an egg for dipping the sausages. 
Serve on a platter on slices of apples fried brown. % 
cup of dried lima beans yields 1^/4 cups soaked. This 
makes 5 sausages. 

Mock Chicken 

2 cups cooked beans % cup milk 

1^ cups bread crumbs % teaspoon salt 

2 tablespoons butterine 

Press the beans through a fine strainer. Add the milk. 
Arrange alternate layers of bean pulp and crumbs 
dotted with butterine in a greased baking dish. Cover 
with crumbs and bake in a moderate oven 45 minutes. 
Serve with tomato sauce. This makes 6 servings. 

Green Pea Souf!I6 

1 cup cooked peas mashed 1 cup milk 

3 eggs V2 teaspoon salt 

V4, cup butterine ^ teaspoon pepper 

^ cup flour Onion juice 



108 ECONOMY COOK BOOK 

Cook % peek of peas until tender; then mash them 
through a sieve. Make a sauce of the butterine, flour, 
and milk ; or in place of the milk use 1 cup of the water 
in which the peas were cooked. Add this to the mashed 
peas with the seasoning and well-beaten egg yolks. Care- 
fully fold in the egg whites, well beaten, put into a 
greased baking dish and bake in a slow oven until firm. 
This makes 6 servings. 

Green Pea Loaf 

1^ cups cooked peas rubbed 1 egg slightly beaten 

through a sieve 1 slice onion chopped 

1% cups bread crumbs ll^ cups milk 

Salt and pepper to taste 

Scald the milk, add the onion, bread crumbs, peas, 
and egg. Season to taste. Bake in a greased baking 
dish or timbale molds in a moderate oven until firm — 
about 20 minutes. Beans, mashed carrots, fish, or corn 
may be used instead of peas. This makes 6 servings. 

Soy Bean Timbales 

% cup soy bean pulp % teaspoon salt 

1 egg 2 drops onion juice 

1 tablespoon butterine Pepper 

Soak the beans over night, then cook in salted water 
until soft. Press through a sieve. Add the beaten egg 
to the beans, season, and put in buttered molds. Bake in 
a moderate oven in a pan of water. Cover with greased 
paper while cooking. This makes 1 serving. 

Bean Loaf 

2 cups lima beans 1 tablespoon dried celery 

1 cup bread crumbs leaves or poultry season- 
4 tablespoons peanut butter ing 

2 tablespoons minced onion 2 teaspoons salt 

1 tablespoon bacon fat ^ teaspoon pepper 

1 cup water 



MEAT SUBSTITUTES 109 

Wash and soak the beans over night, then cook in boil- 
ing water until soft, about 45 minutes. Drain, and when 
cool chop coarsely. Add the crumbs mixed with the sea- 
sonings and peanut butter, then add the liquid and fat. 
Put into a greased baking dish or bread pan and bake 
in a moderate oven 30 minutes. This makes 8 servings. 

Boston Boast 

2 cups dry beans 3 teaspoons salt 

1 cup bread crumbs % cup water 

2 cups grated cheese 1 tablespoon chopped onion 

Soak beans 24 hours. Cook in salted water until 
soft. Drain, put through a meat grinder, add the onion, 
cheese, crumbs, more salt if needed, enough water in 
which the beans were cooked, about I/2 cup, to moisten. 
Form into a loaf. Bake in a moderate oven 40 minutes. 
Baste occasionally with hot water and butterine. This 
makes 10 servings. 

Lima Bean Hollandaise 



.^ cups dry lima beans 


V2 


cup bean 


stock 




2 tablespoons 


crisco 


2 


egg yolks 






2 tablespoons 


butterine 


1 


tablespoor 


I chopped 


pars 


1 tablespoon 


lemon juice 




ley 






V2 teaspoon paprika 


1 


teaspoon 1 


salt 






i/i teaspoon peppei 









Soak the beans over night and cook until tender. Add 
the salt while cooking. Cream the crisco and butterine 
in a double boiler. Add the egg yolks, chopped pars- 
ley, lemon juice, and paprika. Beat well, and add the 
bean stock and seasoning. Add the beans, and stir over 
boiling water until the sauce thickens. Put in a baking 
dish and brown in the oven. This makes 6 servings. 

Baked Cow Peas 

2 cups cooked cow peas 2 cups boiled rice 

1 chopped onion 2 cups stewed tomatoes 

^2 cup bread crumbs Salt and pepper 



110 ECONOMY COOK BOOK 

Put the peas, rice, tomatoes, and onion, in layers in a 
buttered pudding or baking dish. Season well. Cover 
with bread crumbs and bake in a moderate oven until 
brown. This makes 6 servings. 



Baked Yellow Soy Beans 

2% cups soy beans 2 slices bacon 

^ cup molasses ^^ teaspoon salt 

Pepper 

Soak the beans in cold water for 12 hours. Drain, 
cover with water and simmer until tender. Place a layer 
of beans in a casserole, then molasses and bacon cut in 
small pieces; add seasoning. Repeat layers until the 
dish is full. Bake 2 hours. This makes 8 servings. 



Baked Cow Peas and Cheese 

2 cups cooked cow peas 1 tablespoon butterine 

1 tablespoon chopped onion 1 tablespoon chopped sweet 

% cup grated cheese green pepper 

Press the peas through a sieve to remove the skins, 
and mix with the cheese. Cook the onion and pepper in 
the butterine, being careful not to brown, and add them 
to the peas and cheese. Season with salt and pepper to 
taste. Form the mixture into a roll, place on a buttered 
earthenware dish and cook in a moderate oven until 
brown, basting occasionally with butterine and water. 
Serve hot or cold. This make 5 servings. 



Green Peppers Stuffed With Cow Peas 

Cut sweet green peppers in two pieces lengthwise, re- 
move all the seeds, and fill each piece with the mixture 
described in the above recipe. Place in a dish con- 



MEAT SUBSTITUTES 111 

taining a small amount of butterine and water. Bake 
in a moderate oven until the peppers are soft. Baste 
occasionally. 

Baked Tomatoes With Cowpeas 

Cut the tops from ripe tomatoes of uniform size, re- 
move the pulp, and add it to the mixture described in 
the recipe for baked cow peas and cheese. Salt the to- 
matoes on the inside and fill them with the mixture. 
Put in a baking dish and bake in a moderate oven until 
the tomatoes are soft. 

Tomato Pie 

Skin and slice 4 tomatoes and put them in a deep pie 
dish, cover with chopped parsley, minced onion, sliced 
cucumbers, pieces of butterine, a sprinkling of sugar, 
salt and pepper. Spread mashed potatoes well seasoned 
over the tomatoes for an upper crust, sprinkle grated 
cheese over the potatoes and bake until evenly browned. 
This makes 5 servings. 

Mushroom Pie 

Peel and trim the mushrooms, sprinkle with pepper, 
salt, and cook in butterine until tender. Boil the pota- 
toes, mash them, add salt, butterine, and milk. Line a 
buttered baking dish with the potatoes, put in the mush- 
rooms and any juice that may have come from them. 
Cover with a crust of mashed potatoes and brown in the 
oven. 

Irish Stew 

12 potatoes 2 tablespoons butterine 

6 large onions 1 tablespoon chopped pars- 

1 carrot ley 

Salt and pepper 



112 ECONOMY COOK BOOK 

Dice the potatoes, scald the onions and chop, mince 
the parsley and chop the carrot. Boil all together in a 
pint of water until the vegetables are cooked but not 
soft enough to lose their shape. Add the seasoning and 
butterine 15 minutes before serving. This makes 10 
servings. 

Fried Bananas 

Peel the b^ananas and cut them in half lengthwise. 
Fry in hot vegetable fat until well browned. Season 
with salt and pepper and serve on slices of buttered 
toast. 

Hominy and Tomato 

2 cups cooked hominy % teaspoon salt 

1 cup cooked tomato M: teaspoon pepper 

2 tablespoons butterine % cup bread crumbs 
2 tablespoons flour Cayenne 

Heat the butterine, and the flour, salt, and pepper; 
stir well. Add the strained tomato and cook until the 
mixture thickens. Add the tomato mixture to the hom- 
iny and pour into a greased baking dish. Cover with 
buttered crumbs. Bake in a moderate oven until the 
crumbs are brown. This makes 8 servings. 

Hominy Fritters 

2^ cups hominy mush 1 small onion 

% cup crumbs 2 tablespoons chopped pars- 

V2 cup milk ley 

2 eggs 1 teaspoon salt 

Vs teaspoon pepper 

Mix the mush and crumbs ; add the eggs well beaten, 
and the milk gradually to form a stiff paste ; if the mush 
is very moist the full amount of milk will not be needed. 
Stir in the grated onion, parsley, salt, and pepper. 
Drop from a spoon into hot vegetable fat and fry a 
golden brown. This makes 20 fritters. 



/ 



MEAT SUBSTITUTES 113 



Hominy and Cheese Fritters 

21^ cups hominy mush V2 cup milk 

% cup crumbs V2 cup grated cheese 

1 teaspoon salt 

Mix the mush and crumbs. Add the eggs beaten, and 
the milk gradually to form a stiff paste ; if the mush is 
very moist the full amount of milk will not be needed. 
Stir in the grated cheese and salt. Drop by spoonfuls 
into hot vegetable fat and fry a golden brown. This 
makes 20 fritters. 

New England Baked Beans 

Soak 1 pint of dried beans over night in cold salted 
water. Drain, rinse well and soak them for 2 hours 
longer in fresh water. Then rinse once more in order 
to take away the extreme beany taste that is generally 
present if the beans are not properly washed. Put the 
beans in a bean pot with a piece of salt pork, fill up with 
water nearly to the top of the beans and put them in the 
oven. Add salt if desired when the beans are put in the 
pot. They should bake 7 or 8 hours, and as the water 
evaporates fill up carefully with hot water. 

Peanut Fondue 

1 cup shelled peanuts 1 egg 

1 cup bread crumbs IV2 teaspoons salt 

1% cups milk Cayenne 

Grind the peanuts in a meat grinder. Mix all the 
ingredients except the egg white. Beat the egg white 
stiff and fold in the mixture. Turn into a greased pud- 
ding or baking dish and bake in a moderate oven 30 to 
40 minutes. This makes 6 servings. 



COTTAGE CHEESE 



COTTAGE CHEESE 

Cottage cheese is cheaper than most meats at the 
present time and is a valuable substitute. A pound 
daily would supply all the protein required by an adult 
engaged in sedentary occupation. There is less waste 
than in meat and can be easily prepared in the home. 

Heat 1 quart of sour milk to 96 degrees F. and put 
into a strainer lined with cheesecloth. Pour over it 1 
quart of hot water. As soon as the water has dripped 
through, pour over another quart, and repeat. Tie the 
ends of the cheesecloth to form a bag and let it drip until 
the curd is removed from the whey. 

If for any reason the milk was overheated at first and 
the curd becomes hard and tough, it should be put 
through a meat chopper. It is more economical to make 
it out of skim milk and add the fat at the end in the 
form of melted butter. 

Before using, soften with cream or milk and add salt 
to taste. Chopped parsley, caraway seeds, chopped 
olives, and pimiento may be added for flavoring if such 
flavored cheese is preferred to plain cottage cheese. 

French Cottage Cheese 

Pour 1 quart of sour milk into an earthen mold which 
has holes in the bottom, or a very fine sieve may be 
used instead of the mold. The whey drips out and the 
curd assumes a custardlike consistency and takes the 
shape of the mold. When sufficiently stiff, the cheese 
is chilled, and is eaten with sweet cream and sugar. It 
is a staple dessert in many French families, especially in 

117 



118 ECONOMY COOK BOOK 

hot weather, and is delicious served with acid fruit, as 
currants, or strawberries. 

Cottage Cheese Rolls 

To be used like meat rolls 

A large variety of rolls, suitable for serving as the 
main dish at dinner, may be made by combining legumes, 
as beans of various kinds, cow peas, lentils, or peas, with 
cottage cheese, and adding bread crumbs to make the 
mixture thick enough to form into a roll. Beans are 
usually mashed, but small lima beans or peas may be 
combined whole with the crumbs and cheese. Enough 
of the liquor in which the vegetables have been cooked 
should be added to get the right consistency; or instead 
of beans or peas, chopped spinach, beet tops, or head 
lettuce may be used. Season with salt and paprika. 

Boston Roast 

1 can kidney beans or same 1 cup bread crumbs 

quantity cooked beans % teaspoon salt 

1 cup cottage chaese Paprika 

Mash the beans or put them through a meat grinder. 
Add the cheese and crumbs, enough to make the mixture 
sufficiently stiff to be formed into a roll. Bake in a 
moderate oven, basting occasionally with butter or other 
fat as crisco, and water. Serve with tomato sauce. This 
dish may be flavored with chopped onions cooked until 
tender in fat and a very little water. This makes 8 
servings. 

Pimiento and Cottage Cheese Roast 

2 cups cooked lima beans Bread crumbs 

1 cup cottage cheese Salt 

3 canned pimientos chopped 



COTTAGE CHEESE 119 

Put the beans, cheese, and pimientos, through a meat 
chopper. Mix thoroughly and add bread crumbs until 
it is stiff enough to form a roll. Brown in the oven, 
basting occasionally with butter or other fat, and wa- 
ter. Paprika may be added for seasoning. This makes 
6 servings. 

Cottage Cheese and Nut Koast 

1 cup cottage cheese Juice % lemon 

1 cup chopped English wal- 2 tablespoons chopped onion 

nuts 1 tablespoon butter 

1 cup bread crumbs Salt and pepper 

Cook the onion in butter or other fat and a little wa- 
ter until tender. Mix the other ingredients and moisten 
with the water in which the onion has been cooked. 
Pour into a shallow baking dish and brown in the oven. 
This makes 6 servings. 

Cottage Cheese Sauce 

For use with eggs, milk toast, or other dishes. 

1 cup milk 2 tablespoons flour 

1 tablespoon cottage cheese Salt and pepper 

Thicken the milk with the flour and just before serv- 
ing, add the cheese, stirring until it is melted. This 
sauce may be used in preparing creamed eggs, or for 
ordinary milk toast. The quantity of cheese in recipe 
may be increased, making a sauce suitable for using with 
macaroni or rice. 

Cottage Cheese Salad 

Mix thoroughly 2 cups of cottage cheese, 1% table- 
spoons of cream, 1 tablespoon chopped parsley, and salt 
to taste. First fill a rectangular tin mold with cold wa- 
ter to chill and wet the surface; line the bottom with 



120 ECONOMY COOK BOOK 

; 

waxed paper, then pack in 3 layers of the cheese, put- 
ting 2 or 3 parallel strips of pimiento, fresh or canned, 
between the layers. Cover with waxed paper and set 
in a cool place until ready to serve; then run a knife 
around the sides and invert the mold. Cut in slices and 
serve on lettuce leaves with French dressing, and wafers 
o^ ^hin bread and butter sandwiches. Minced olives 
may be used instead of the parsley, and chopped nuts 
also may be added. This makes 6 servings. 

Cottage Cheese With Preserves 

Pour over cottage cheese any fruit preserves, such as 
strawberries, figs, cherries, currants, etc. Serve with 
crackers. If preferred, cottage cheese balls may be 
served separately and eaten with the preserves. A very 
attractive dish may be made by dropping a bit of jelly 
into a nest of the cottage cheese. 



VEGETABLES 



TIME TABLE FOR COOKING VEGETABLES IN 
WATER 

Potatoes 25 to 30 minutes 

Carrots 35 to 45 minutes 

Turnips 45 minutes 

Beets (young) 45 minutes 

Beets (old) 3 to 4 hours 

Tomatoes 1 to 3 hours 

Onions 45 to 60 minutes 

Cabbage 30 to 60 minutes 

Cauliflower 20 to 30 minutes 

Asparagus 20 to 30 minutes 

Spinach 30 to 45 minutes 

Celery 20 to 30 minutes 

Parsnips 30 to 45 minutes 

Green peas 30 to 45 minutes 

String beans .- 1 to 3 hours 

Lima beans 1 hour or more 

Green corn 12 to 20 minutes 

Rice 20 to 45 minutes 

Macaroni ,. ... 20 to 45 minutes 

Rules 

Wash thoroughly, pare and scrape, if skins are to be 
removed. Stand in cold water until cooked to keep 
them crisp and to prevent them from becoming dis- 
colored. Cook in boiling water ; the water must be kept 
at the boiling point. Use 1 teaspoon of salt to 1 quart 
of water; the salt may be put into the water when the 

123 



124 ECONOMY COOK BOOK 

vegetables are partly cooked. The water in which the 
vegetables are cooked is called vegetable stock. 

Fresh green vegetables require less water than others. 
Cabbage, cauliflower, onions, and turnips, should be 
cooked uncovered in a large amount of water. All vege- 
tables should be drained as soon as tender. 

Canned Vegetables: Wash the can. Empty contents 
from the can as soon as opened lest the acid therein act 
on the tin and produce poisonous compounds, and let 
the vegetable stand some time that it may become re- 
oxygenated. Beans, peas, asparagus, etc., should be 
drained and rinsed in cold water. 

Dried Vegetables : Wash and soak in cold water sev- 
eral hours before cooking. 

Boiled Cabbage 

Cut a small head of cabbage into 4 parts, cutting down 
through the stock. Soak for % hour in a pan of cold 
water to which has been added 1 tablespoon of salt ; this 
is to draw out any insects that may be hidden in the 
leaves. Take from the water and cut into slices. Have 
a large sauce pan half full of boiling water ; put in the 
cabbage, pushing it under the water with a spoon. Add 
1 tablespoon of salt and cook from 25 to 45 minutes, 
depending upon the age of the cabbage. Turn into a col- 
ander and drain for 2 minutes. Put in a chopping bowl 
and mince. Season with butterine, pepper, and more 
salt if needed. Allow 1 tablespoon of butterine to a 
generous pint of the cooked vegetable. Cabbage cooked 
in this manner will be of a delicate flavor. Open the 
kitchen windows top and bottom while the cabbage is 
cooking and there will be little or no odor in the house. 

Cabbage Cooked With Pork 

For a small head of cabbage use i/^ pound of salt 
pork. Boil the pork gently for 3 or 4 hours. Prepare 



VEGETABLES 125 

the cabbage as for boiled cabbage. Drain well and put 
on to boil with the pork. Boil rapidly for 25 to 45 
minutes. Serve the pork with the cabbage. The vege- 
table may require a little more salt. 

Cabbage Au Gratin 

Boil the cabbage, put it in a colander and press out 
all the water ; then put it in a chopping bowl and mince. 
Put a layer of the cabbage in a baking dish and cover 
with a layer of cheese, and a layer of white sauce made 
of 1 cup of milk, 1 tablespoon of flour, 2 tablespoons of 
butterine, seasoned with salt and pepper. Fill the bak- 
ing dish with layers in this order, making the top layer 
of bread crumbs dotted with bits of butterine. Bake in 
the oven until the crumbs are nicely browned. The 
sauce bubbling through the crumbs is an indication that 
it has been sufficiently cooked. 

Creamed Cabbage 

1 pint boiled minced cabbage 1 teaspoon flour 
% pint hot milk i/^ teaspoon salt 

1 tablespoon butterine % teaspoon pepper 

Put the cabbage, hot milk, salt, and pepper in a sauce 
pan on the fire. Beat the butterine and flour together 
until creamy, then stir into the contents of the sauce 
pan. Simmer 10 minutes, being careful not to scorch 
the sauce ; serve very hot. This makes 6 servings. 

Pur^e of Cabbage and Potatoes 

1 pint boiled minced cabbage 2 teaspoons salt 

6 medium sized potatoes ^2 teaspoon pepper 

2 tablespoons butterine % pint hot milk 

Peel the potatoes and put them in a sauce pan with 
boiling water enough to cover them. Cook 30 minutes; 



126 ECONOMY COOK BOOK 

pour off the water and mash fine and light. Beat in 
the hot milk, seasoning, and cabbage. Cook 5 minutes 
longer. This makes 8 servings. 

Cauliflower 

Remove all the large green leaves and the greater part 
of the stalk. Put the head down in a pan of cold water 
which contains to each quart of water, 1 teaspoon of 
salt and 1 teaspoon of vinegar. Let it soak in this wa- 
ter 1 hour or more. This is to draw out any insects 
that may be concealed in the vegetable. When ready 
to cook the cauliflower put it in a large sauce pan, stem 
end down, and cover with boiling water. Add 1 table- 
spoon of salt and cook with the cover of the sauce pan 
partly off, boiling gently all the time. A large compact 
head will require a full Vo hour, small heads from 20 
to 25 minutes. If the flowers are loose the heat pene- 
trates to all parts quickly. When compact a little ex- 
tra time should be allowed for the cooking, but the time 
must never exceed the % hour. The cauliflower begins 
to deteriorate the moment it is overcooked. Overcook- 
ing will be noticed by the strong flavor and dark color. 
If this vegetable is to be kept warm any time, cover the 
dish with a piece of cheese cloth. 

Creamed Cauliflower 

1 pint cooked cauliflower 1 tablespoon butterine 

1 pint milk % tablespoon flour 

1 teaspoon salt Vs teaspoon pepper 

3 slices toasted bread 

Break the cooked cauliflower into branches and sea- 
son with y2 the salt and pepper. Put the butterine in 
a saucepan on the fire. When hot add the flour and stir 
until smooth and frothy, then gradually add the milk, 
stirring all the time. When the sauce boils add the salt, 



VEGETABLES 127 

pepper, and the cauliflower. Cook 10 minutes and serve 
on the slices of toast. This makes 6 servings. 

Scalloped Cauliflower 

Follow the directions for boiling cauliflower. Drain 
and put a layer of boiled cauliflower in a baking dish, 
cover with a white sauce made of flour, milk, salt, pep- 
per, and grated cheese. Fill the dish and cover with 
bread crumbs dotted with bits of butterine. Put in the 
oven for 15 minutes until evenly browned. 

Cauliflower and Tomatoes 

1 cauliflower ^ cup grated cheese 

3 tomatoes 1 cup bread crumbs 

3 tablespoons butterine Salt and pepper 

Cook the cauliflower until tender, then pass it through 
a coarse sieve with the tomatoes which have been 
skinned. Add the cheese, melted butterine, and season- 
ing. Stir very lightly and put into a baking dish. 
Sprinkle with bread crumbs and bake from 20 minutes 
to % hour. This makes 6 servings if a small head of 
cauliflower and medium sized tomatoes are used. 

Savory Cauliflower 

1 cauliflower 1 chopped onion 

2 tablespoons butterine 1 chopped carrot 

1 tablespoon flour 1 tablespoon chopped celery 

Salt and pepper 

Fry the onion, carrot, and celery together in the but- 
terine. When browned, shake in the flour, pour on 1 
pint of boiling water, stirring it well all the time, and 
cook gently for 1/2 hour. Strain through a fine sieve. 
Boil the cauliflower separately until well cooked, drain, 



128 ECONOMY COOK BOOK 

and pour this sauce over it. Put in the oven a few 
minutes and serve very hot. 

Boiled Brussels Sprouts 

Eemove the wilted or yellow leaves from the little 
heads, cut the stock close to the head and soak in salted 
cold water for 1 hour or more. Drain well and put in 
plenty of boiling salted water, allowing 1 teaspoon of 
salt to 2 quarts of water. Boil rapidly for 15 or 20 
minutes, the time depending upon the size of the heads. 
When done, turn into a colander and pour cold water 
over them. They are now ready to saute or serve with 
a cream sauce. Or the boiling water may be drained 
from the sprouts, which may then be seasoned with salt 
and pepper and melted butter poured over them. 

Creamed Brussels Sprouts 

Prepare the brussels sprouts as in the above recipe. 
Make a cream sauce of 1 tablespoon of flour, 1 table- 
spoon of butter, salt and pepper, and enough milk to give 
the sauce the right consistency. Pour the sauce over 
the cooked sprouts, allowing 1 cup of sauce to each pint 
of sprouts. 

Brussels Sprouts SautS 

1 quart brussels sprouts % teaspoon salt 

3 tablespoons butterine % teaspoon pepper 

Boil the sprouts and drain well. Put them in a broad 
sauce pan with the butterine and seasoning. Place over 
a hot fire and shake frequently. Cook 5 minutes and 
serve. This makes 8 servings. 

Minced Kale 

Remove all the old, tough leaves. Wash the kale thor- 
oughly and drain, then cook in a kettle of boiling water 



VEGETABLES 129 

to which has been added salt in the proportion of 1 
tablespoon to 4 quarts of water. Boil rapidly with the 
cover off the kettle, until the vegetable is tender. Pour 
off the water and chop the kale rather fine ; then put 
back into the kettle and add 1 tablespoon of butter and 
2 of meat broth or water for each pint of the minced 
kale. Add more salt if required. Cook 10 minutes and 
serve. The time required for cooking kale varies from 
30 to 50 minutes; if fresh from the garden it takes 30 
minutes. 

Boiled Kohl-Kabi 

Wash and pare young kohl-rabi, using vegetables of 
not more than 2 or 3 inches in diameter. Cut in thin 
slices, put into slightly salted water and boil with the 
cover partly off the sauce pan until the vegetable is ten- 
der, which will be from 30 to 50 minutes. Pour off the 
water and season with salt and pepper and melted butter. 



Spinach 

To clean the spinach, cut off the roots, break the leaves 
apart and drop them into a large pan of water; rinse 
them well in this water and put them in a second pan 
of water. Continue washing in fresh water until there 
is not a trace of sand in the bottom of the pan. If the 
spinach is at all wilted let it stand in water until it is 
fresh and crisp. Drain from this water and cook. 
For % peck of spinach have in a large sauce pan 3 
quarts of boiling water and 1 tablespoon of salt. Put 
the drained spinach in the boiling water and let it boil 
10 minutes, counting from the time it begins to boil. 
When it begins to boil draw the cover from the pan to 
one side to allow the steam to escape. At the end of 10 
minutes pour the spinach into a colander and when well 
drained, pour cold water over it. Let it drain well and 



130 ECONOMY COOK BOOK 

mince fine. One peek of spinach will make about l^/^ 
pints when cooked and minced. 

Spinach With Egg 

% peck spinach 2 eggs 

3 tablespoons butterine 3 teaspoons salt 

y2 teaspoon pepper 

Wash and boil the spinach using 2 teaspoons of salt 
in the water in which the spinach is boiled. Drain the 
cooked spinach and chop very fine; return it to the 
sauce pan and add the salt, pepper and butterine. Place 
on the fire and cook 10 minutes. Heap in a mound in a 
hot dish and garnish with hard boiled eggs cut in slices. 
This makes 6 servings. 

Spinach Cutlets 

Wash thoroughly % peck of spinach, cook it in 
salted boiling water to cover for 10 minutes. Strain and 
rub through a sieve. Add 1 cup of bread crumbs, 1 ta- 
blespoon of minced onion, and the water in which the 
spinach was cooked, and stir over the fire until the mix- 
ture leaves the side of the pan. Melt 1 tablespoon of 
butterine, mix in 1 tablespoon of flour, add the spin- 
ach and cook until quite thick. Add more bread crumbs 
and seasoning if necessary. Turn on a plate, form into 
a flat cake and leave until cold. Then shape into cutlets 
and fry in deep fat. This makes 6 cutlets. 

Creamed Spinach 

% peck spinach 1 teaspoon salt 

2 tablespoons butterine % teaspoon pepper 

1 tablespoon flour ^2 pJnt cream 

Boil and mince the spinach. Put the butterine in a 
sauce pan on the fire. When hot add the flour and stir 



VEGETABLES 131 

until smooth and frothy, then add the mineed spinach, 
salt and pepper. Cook 5 minutes, then add the milk or 
cream heated, and cook for 3 minutes longer. This 
makes 6 servings. 

Boiled Lettuce 

Wash 4 heads of lettuce, carefully removing the thick 
stalks and tough outer leaves. Cover well with boiling 
salted water and cook for 15 minutes; then place for 2 
minutes in cold water. Drain, chop lightly, and put into 
a sauce pan with 1 tablespoon of butter, 2 tablespoons 
of cream, 1 teaspoon of flour, salt and pepper. Cook 
for 5 minutes and serve with a border of well-seasoned 
mashed potatoes. 

Swiss Chard 

This vegetable is a variety of beet in which the leaf 
stalk and midrib have been developed instead of the 
root. It is cultivated like spinach, and the green, ten- 
der leaves are prepared exactly like that vegetable. The 
midribs of the full-grown leaves may be cooked like cel- 
ery. 

Beet Greens 

Do not separate the roots from the leaves. Wash thor- 
oughly in many waters. Put into a sauce pan and cover 
with boiling water. Add 1 teaspoon of salt for every 2 
quarts of greens. Boil rapidly until tender, about 30 
minutes. Drain off the water, chop fine and season with 
salt and butter. 

Asparagus 

Cut off the woody part and scrape the lower part of 
the stalks. Wash well and tie in bunches. Put into a 
deep pan, with the cut end resting on the bottom of the 
pan. Pour in boiling water to come up to the tender 
heads but not to cover them. Add 1 teaspoon of salt for 



132 ECONOIVIY COOK BOOK 

each quart of water and place where the water boils. 
Cook until tender, having the cover partly off the sauce 
pan. This will be from 15 to 30 minutes, depending 
upon the freshness of the vegetable. Put some slices of 
buttered toast on a platter, arrange the aspai'agus on 
the toast and season with butter and salt. Save the wa- 
ter in which the asparagus was boiled to use in making 
soup. 

Creamed Asparagus 

Wash the asparagus well, remove the scales and cut 
into 1-inch pieces. Cover with boiling salted water 
and cook 15 minutes or until tender. Drain off the wa- 
ter and serve on pieces of toast on a platter. The cream 
sauce which covers the asparagus may be made from 
hot milk and cream in the proportion of % cream and 
% milk and seasoned with salt, pepper, and butterine. 
Or a white sauce may be made of 1 tablespoon of but- 
terine, 1 tablespoon of flour, 1 teaspoon of salt, % tea- 
spoon of pepper and sufficient milk to make the proper 
consistency. Melt the butterine in a sauce pan, rub the 
flour to a smooth paste with some cold milk, and add it 
to the butterine with the seasoning and the rest of the 
milk. 

French Artichokes 

Remove all the hard outer leaves and cut off the stem 
close to the leaves. Cut off the top of the bud. Put 
the artichokes into boiling water and cook until tender, 
which will be from 30 to 50 minutes. Drain off the wa- 
ter and remove the choke. Serve hot with melted but- 
ter ; or cold with French dressing. 

Boiled Peas 

Put 1 quart of shelled peas in a sauce pan and add 
enough boiling water to cover them generously. Place 



VEGETABLES 133 

over a hot fire and when they begin to boil draw back 
to where the water will bubble gently. Keep the cover 
partly off the pan. "When the peas are tender, which 
will be from 20 to 30 minutes, add 1 teaspoon of salt 
and 2 tablespoons of butterine and cook for 5 minutes 
longer. Drain and serve very hot. This makes 10 serv- 
ings. 

Peas With Pork 

1 quart peas % cup water 

4 ounces pork 2 small white onions 

1 tablespoon butterine % teaspoon pepper 

Cut the pork into small pieces. Put the butterine in 
a sauce pan on the fire. When the butterine is melted 
add the pork and cook gently until a light brown, then 
add the water, peas, onions, and pepper. This is a good 
way to cook peas when they are a little old and hard. 
This makes 10 servings. 

Creamed Peas 

Put 1 quart of shelled peas in a sauce pan and cover 
generously writh boiling water. Place over a hot fire and 
when the water begins to boil draw the pan to one side 
where the water will bubble gently. Leave the cover 
partly off. In about 25 minutes when soft add 1 tea- 
spoon of salt, 2 tablespoons of butterine, 2 tablespoons 
of cream, salt and pepper. Heat well and blend. This 
makes 10 servings. 

Peas and Potatoes 

1 pint shelled peas 2 tablespoons butterine 

1 pint new potatoes 2 tablespoons flour 

IV2 cups milk 1 teaspoon salt 

Cook the peas in boiling water for about 25 minutes 
until soft. Scrape the new potatoes and cook in boiling 



134 ECONOIMY COOK BOOK 

salted water to cover. When tender drain and dry by 
shaking gently over the flame, and add the peas. Make 
a white sauce of the milk, butterine, flour, and salt and 
pour it over the peas and potatoes. Cook for 5 minutes 
before serving. This makes 8 servings. 

Puree of Peas 

Cook the peas slowly in boiling water until tender, 
about 30 minutes, then press them through a strainer. 
Return to the sauce pan and add i/^ cup of milk, 1 tea- 
spoon of salt, 1 tablespoon of butterine, % teaspoon of 
pepper, and mix well. Cook for 5 minutes. This 
method removes the tough skin of old peas and makes 
the peas more palatable. If 1 quart of peas are used 
this recipe makes 6 servings. 

Sugar Peas 

Use pods in which the peas are still very small. String 
them like beans and cut into 2 or 3 lengths. Cover with 
boiling water and boil gently until tender. If they are 
fresh they will cook in 25 or 30 minutes. Pour off some 
of the water which may be used in soup. Season with 
salt and butterine. When the peas have grown large 
and the pods are tough, they may be shelled and cooked 
like any other variety of peas. 

String Beans 

If the beans are in the least wilted they should be freed 
from the strings, unless they are the stringless variety, 
cut up, and soaked for several hours in cold water. 
Drain off the water and put them into water that is boil- 
ing rapidly, allowing 1 teaspoon of salt to 2 quarts of 
water. Boil rapidly with the cover of the sauce pan 



VEGETABLES 135 

partly off for 20 minutes. Turn into a colander. Re- 
turn to the sauce pan with 1 tablespoon of butterine, 1 
teaspoon of salt, and % teaspoon of pepper. Cook 10 
minutes being careful not to burn. This makes 8 serv- 
ings. 

String Beans With Pork 

1 quart boiled beans 1 pint hot water 

2 ounces pork 1 teaspoon flour 

Cut the pork into dice and put in the sauce pan. Cook 
slowly for 20 minutes, then add the water. Mix the 
flour with a few spoons of cold water ; stir into the pork 
and water. Place the pan where the contents will cook 
slowly for 1 hour. At the end of this time add the beans 
and cook % hour. Add more salt if required. A table- 
spoon of butterine added just before serving improves 
the flavor of this dish. This makes 8 servings. Butter 
beans, the varieties of string beans which are yellow in 
color, may be cooked like the green string beans. 



Stewed Shelled Beans 

1 quart shelled beans 1 tablespoon flour 

% pound salt pork 1 quart boiling water 

1 onion Salt 

% teaspoon pepper 

Cut the pork in slices and fry it slowly 10 minutes in 
a sauce pan. Add the onion, cut fine, and cook 20 min- 
utes very slowly. Cover the beans with boiling water 
and boil 10 minutes. Drain off the water. Put the 
beans and flour in the pan with the pork and onion, and 
stir over the fire for 5 minutes. Add the quart of boil- 
ing water and pepper. Place the sauce pan where the 
contents will simmer for 2 hours. Add salt if necessary. 
This makes 8 servings. 



136 ECONOMY COOK BOOK 



Lima Beans 



Cover 1 quart of the shelled beans with boiling water. 
Place on the fire where they will boil quickly, then draw 
back to where they will just simmer until done, about 
1 hour. When tender pour off the water. Season with 
1 teaspoon of salt and 2 tablespoons of butterine. This 
makes 8 servings. 

Or drain the water from the beans. Put the butter- 
ine in a sauce pan with 1 tablespoon of flour. Stir over 
the fire until smooth and frothy, then add the beans and 
stir over the fire for 5 minutes. Draw back and add V2 
pint of water, meat stock, or milk. Simmer 10 minutes. 
A teaspoon of fine herbs may be added a few minutes 
before serving. 

Boiled Potatoes 

If the potatoes are to be boiled in their skins wash 
them until clean and then with a sharp knife cut a nar- 
row band of the skin from the center of each potato 
and a little piece from the ends. If the potatoes are 
to be peeled, use a very sharp knife and remove the 
thinnest possible layer. The skins may be scraped off if 
preferred and there are special knives for this purpose. 
Put the potatoes in a covered pan, cover generously with 
boiling water. Medium sized potatoes will be cooked in 
30 minutes, small potatoes in 2 minutes less time, and 
large potatoes in about 35 minutes. Let the potatoes boil 
for 15 minutes then add 1 tablespoon of salt for 12 pota- 
toes. When the potatoes are tender, drain off every 
drop of water and let the steam pass off. They are now 
ready to serve but will be improved by being kept hot 
for an hour or more if they are well ventilated in such 
a way that they dry rather than retain moisture. 

When boiled potatoes are to be kept warm for any 
length of time, place the pan containing them on the 



VEGETABLES 137 

range on a tripod or iron ring and cover the potatoes 
with one thickness of cheese cloth. This protects them 
from the cold air and allows the moisture to pass off. 

Baked Potatoes 

Select potatoes having a smooth, unmarred surface, 
and of uniform size. Wash perfectly clean and let them 
drain. Put them in an old baking pan kept for this 
purpose and put in a hot oven. If the potatoes are of 
medium size 40 minutes will be required for the cooking. 
If many potatoes are cooked at once the cold potatoes 
will lower the temperature of the oven and 1 hour will 
be required to complete the cooking. Baked potatoes 
should be served at once but if they must be kept any 
time after cooking, break them in order that the mois- 
ture may escape. Keep them in a warm oven or covered 
with cheese cloth on the range in a pan. 

Mashed Potatoes 

Boil the potatoes and drain well as it is important that 
they should be dry. Put them through a sieve or a ricer 
and return to the sauce pan. Beat in 1 tablespoon of 
butterine until it is thoroughly mixed, then add I/2 cup 
of milk or cream, and season with salt and pepper. 
Beat well and pile lightly on the serving dish. Serve 
immediately. 

Potatoes With Egg or Cheese 

Mix riced potatoes with 2 tablespoons of butterine or 
other vegetable fat, 1 teaspoon of salt, a shake of pa- 
prika, and % cup of milk. Beat with a silver fork until 
creamy and put in a baking dish. Smooth the surface 
of the potatoes and cover with a beaten egg, putting the 
dish in the oven for a minute or two until the egg is 



138 ECONOMY COOK BOOK 

slightly browned. Or instead of the egg, mix % cup 
of milk with i/o cup of grated cheese, season with pep- 
per and salt and spread over the potatoes. Put in the 
oven until brown. 

Creamed Potatoes 

Prepare the potatoes as for boiling, then cut in % 
inch cubes. Soak in cold water % hour then cook in 
boiling salted water until soft. Drain thoroughly. 
Make a sauce of 1 tablespoon of butterine, 1 tablespoon 
of flour, 1 teaspoon of finely chopped onion, 1 cup of 
milk, salt and pepper. Reheat the potatoes in the sauce. 

Or cut cold boiled potatoes into cubes. Put 2 table- 
spoons of butterine in a sauce pan, rub in 1 tablespoon 
of flour, add 1 cup of milk, 1 teaspoon of chopped chives 
or chopped parsley, salt and pepper. When well cooked, 
put in the potatoes and let them remain until they are 
very hot. Serve immediately. 

Potatoes Au Gratin 

4 medium sized potatoes 3 tablespoons flour 

1 cup bread crumbs 2 cups milk 

% pound grated cheese V2 teaspoon pepper 
3 tablespoons butterine 1 teaspoon salt 

Peel and boil the potatoes, chop, and spread in the bot- 
tom of a baking dish. Cover with grated cheese and a 
layer of the bread crumbs, then pour over all the sauce, 
made as follows: rub together the flour and butterine, 
add a little hot milk, then the remainder of the milk, 
and salt and pepper. Cook 20 minutes in a double 
boiler. Pour the sauce slowly over the potatoes so it will 
permeate them thoroughly, then sprinkle the top with 
another layer of crumbs and bake in a quick oven until 
browned. 



VEGETABLES 139 

Stuffed Potatoes 

Select 6 medium sized potatoes and bake. Remove 
from the oven, cut a slice from the top or side of each ; 
if large cut in half, and scoop out the inside. Mash, add 
2 tablespoons of butterine, 1 teaspoon of salt, V2 tea- 
spoon of pepper, and 2 tablespoons of milk. Then add 
the whites of 2 eggs well beaten. Refill the skins and 
bake 5 to 8 minutes in a hot oven. The potatoes may be 
sprinkled with grated cheese, chopped parsley, or pa- 
prika before Dutting into the oven. This makes 6 serv- 
ings. 

Potato Cakes 

Form cold mashed potatoes into cakes an inch thick. 
Roll them in flour, brush over with milk, and bake in 
a hot oven fot* 5 minutes or fry in vegetable fat. 

Fried Potatoes 

Chop cold boiled potatoes into small pieces. Put in 
a frying pan 1 tablespoon of butterine and 1 tablespoon 
of chopped onion and cook the onion until tender. Add 
the potatoes and seasoning and fry until a light brown. 

Potato Puffs 

Wash and peel the potatoes. Cut them in slices % 
inch thick and the length of the potato, making the slices 
as nearly of the same size as possible. Put them in ice 
water for 20 minutes; drain and dry thoroughly on a 
soft cloth. Cook them in deep hot oil or fat for a few 
minutes. Take them out, allow the oil to become smok- 
ing hot, put the slices in again and fry to a golden 
brown, when they will puff into balls. Drain on a paper ; 
sprinkle with salt and discard any that do not puff. 



140 ECONOMY COOK BOOK 



Potato Balls 

Form mashed potatoes into balls and with a teaspoon 
make a depression in the top of each. Mix 1 cup of 
grated cheese with salt and butterine, and put 1 tea- 
spoon into the hollow of each potato ball. Mold the ball 
so that the stuffing is concealed and brown in the oven 
or saute. 

Savory Potatoes 

Cut an onion and 2 tomatoes and put them in a well- 
greased baking dish. Make the next layer of sliced 
potatoes, the next of chopped peppers. Make the top 
layer of potatoes, season with salt and pepper and dot 
with butterine. Fill the dish with boiling water and 
bake in a slow oven 3 hours. 



Browned Potatoes 

Boil the potatoes. Place them in a shallow baking dish 
and for every i/o dozen medium sized potatoes used, melt 
1 tablespoon of butterine, and with a brush spread 
lightly over the potatoes. Put in a hot oven and bake 
to a golden brown. 

Scalloped Potatoes 

6 medium sized potatoes 3 cups milk 

2 teaspoons salt 5 tablespoons crumbs 

3 tablespoons butterine 1 small onion 

2 tablespoons flour 

Peel and slice the potatoes and arrange in a layer in 
a baking dish. Put a little of the finely minced onion, 
bits of butterine, and a sprinkle of salt over this. Dredge 
slightly with flour and then pla6e another layer of po- 
tatoes, and continue to fill the dish, arranging the in- 



VEGETABLES 141 

gredients in the same order as for the first layer. Heat 
the milk and pour it over the potatoes. Over all sprinkle 
the bread crumbs and cook 1 hour in a moderate oven. 
This makes 8 servings. 

Colcannon 

Mix 1 cup of mashed potatoes and 1 cup of chopped 
greens to a smooth paste, add 1 tablespoon of butter, 
with salt and paprika to taste. Sprinkle with bread 
crumbs, brown in the oven and serve very hot. 

Baked Sweet Potatoes 

Wash the potatoes and bake the same as white pota- 
toes. Small ones will bake in % hour while very large 
ones will require 1 hour or more. If the potatoes are 
liked very moist and sweet, bake from 1 to 2 hours, de- 
pending on the size. 

Browned Sweet Potatoes 

Boil medium sized potatoes 45 minutes. Scrape off 
the skin and cut in half lengthwise. Put them in a 
baking dish and baste with savory drippings and season 
with salt. Cook them in a hot oven for 20 minutes. 

Fried Sweet Potatoes 

Cut boiled potatoes in slices and fry brown in savory 
drippings or crisco. Or the potatoes may be cut in 4 
parts lengthwise, put in a frying basket and cooked for 
10 minutes in smoking hot fat. The fat must be deep 
enough to cover the potatoes. 

Glazed Sweet Potatoes 

Wash 6 medium sized potatoes and cook 45 minutes in 
boiling water. Drain, scrape off the skins, and put in a 



142 ECONOMY COOK BOOK 

greased pan. Make a synip by boiling 3 minutes % 
cup sugar and ^4 cup water; add 1 tablespoon butter- 
ine. Brush the potatoes with the syrup and bake 15 
minutes, basting at least twice with the remaining syrup. 
This makes 6 servings. 

Sweet Potatoes Baked With Apples 

Fill a baking dish with layers of small pieces of cold 
boiled sweet potatoes and pieces of apples. Sprinkle 
with salt and dot with small pieces of butterine. Make 
the last layer of bread crumbs and bake in a hot oven 
for 20 minutes. 

Jerusalem Artichoke 

Cut the washed and peeled artichoke into cubes, put 
in a sauce pan and cover with milk, 1 pint to 1 quart of 
cubes. Add 1 small onion and cook 20 minutes. Beat 
together 1 tablespoon of butter and 1 tablespoon of flour, 
and stir this into the boiling milk. Then season with 
1 teaspoon of salt and V4 teaspoon of pepper and con- 
tinue cooking 1/2 hour longer. The cooking should be 
done in a double boiler. 

Boiled Turnips 

This vegetable is generally spoiled by over cooking. 
The flat, white turnip, when sliced, will cook in 30 min- 
utes. If the cooking is prolonged beyond this time, the 
vegetable begins to deteriorate, growing dark and strong 
in flavor. The winter turnips require from 45 to 60 
minutes. Peel and slice the turnips. Drop the slices 
into a sauce pan with enough boiling water to cover 
generously. Cook until tender, then drain well. If they 
are to be mashed put them back in the pan ; mash with 
a wooden vegetable masher as metal imparts an unpleas- 
ant taste. Season with salt, butter, and a little pepper. 



yEGETABLES 143 

Hashed Turnips 

Chop the drained turnips into rather large pieces. 
Return to the sauce pan and for 11/2 pints of turnips 
add 1 teaspoon of salt, 1/4 teaspoon of pepper, 1 table- 
spoon of butter, and 4 tablespoons of water Cook over 
a very hot fire until the turnips have absorbed the sea- 
sonings. Serve at once. Or the salt, pepper, butter, and 
1 tablespoon of flour may be added to the hashed tur- 
nips: then the pan placed over the hot fire and shaken 
frequently to toss up the turnips. When the turmps 
have been cooking 5 minutes in this manner add 1/2 
pint of meat stock or of milk, and cook 10 minutes. 

Carrots 
Wash the carrots, scrape them lightly and cut into 
balls with a French potato scoop, or dxce. Put m a 
sauce pan with salted boiling water, allowing 1 tea- 
spoon of salt for 1 quart of water and boil until tender. 
Young carrots will cook in 30 minutes, old ones in 45. 
Drain and season with salt, pepper and butter. 

Creamed Carrots 

5 medium sized carrots 2 tablespoons flour 

1 teaspoon salt Water to cover 

Wash, scrape, and cut the carrots in pieces. Cover 
with boiling water, add the salt, cook until tender, about 
30 minutes, letting the water boil down until only 1 cup 
remains. Thicken the water with 1 tablespoon of flour 
blended with 2 tablespoons of cold water. Cook 5 min- 
utes longer and serve. This makes 5 servings. 

Carrots a L'AUemande 

Wash and scrape young carrots; boil them in salted 
water and drain. Put them in a sauce pan; for eacb 



144 ECONOMY COOK BOOK 

pint of carrots add 1 tablespoon of butterine, 1 teaspoon 
of sugar, % teaspoon salt, and 1/2 cup water. Cook over 
hot fire until the carrots have absorbed the seasoning 
and liquids. 

Parsnips 

The simplest way to cook parsnips is to wash them, 
boil, and scrape off the skin. Then cut in slices and 
season with pepper and salt and butterine. When the 
parsnips are tender they will cook in 35 minutes ; when 
old they take from 40 to 50 minutes. 

Fried Parsnips 

Wash the parsnips, boil until tender, put them in 
cold water and scrape off the skin. Then cut in slices 
lengthwise about 1 inch thick. Season with salt, dip in 
flour, and fry on both sides until evenly browned. Or 
mash boiled parsnips, add 1 tablespoon of butterine, 
% teaspoon of pepper, 1 teaspoon of salt, 1 tablespoon 
of flour, form into cakes and fry on both sides until 
evenly browned. 

Creamed Parsnips 

Cooked and peeled parsnips may be cut into 1 inch 
pieces, seasoned with salt, and put in a sauce pan with 
hot milk enough to cover them. Place the pan on the 
range where the heat is moderate. For 11/2 pints of 
parsnips beat together 1 tablespoon of butterine and 1 
teaspoon of flour. Stir into the parsnips and milk. Sim- 
mer for 10 minutes. 

Salsify or Oyster Plant 

To prevent this root from turning black it must be 
dropped as soon as it is pared and cut into a mixture 



VEGETABLES 145 

of flour and water made slightly acid with vinegar. 
For 6 good sized roots mix together 1 tablespoon of 
vinegar, 2 tablespoons of flour, 1 teaspoon of salt, and 
3 pints of water. Wash and scrape the roots, then cut 
into slices about 3 inches long. Drop into the prepared 
water. Place the sauce pan on the fire and cook the 
salsify 30 minutes, counting from the time it begins to 
boil. Drain and serve in a white sauce made of 1 table- 
spoon of flour, 1 tablespoon of butterine, % teaspoon of 
salt and sufficient water to make the sauce the proper 
consistency. 

Fried Salsify 

Boiled salsify may be cut in slices, dipped in flour 
and fried on both sides until evenly browned. Or it 
may be mashed, seasoned, and mixed with enough flour 
to hold the vegetable firm; form into cakes and fry in 
butterine or some vegetable fat, browning both sides. 

Mock Oysters 

6 salsify roots 3 tablespoons flour 

1 cup nuts 1 teaspoon salt 

1 cup boiled rice 1 saltspoon pepper 

2 eggs 

Chop the nuts, mix them with the boiled rice and add 
all the seasonings. Boil the salsify until tender, press 
through a coarse sieve or colander and add the well- 
beaten eggs. Combine the 2 mixtures and if too thick 
to drop from a spoon, add a little milk. Drop by table- 
spoons into hot fat, or into a greased frj^ing pan and 
brown evenly. This makes 10 servings. 

Buttered Beets 

Wash the beets, being careful not to break the skin. 
Put into a sauce pan and cover generously with boiling 



146 ECONOMY COOK BOOK 

water and boil until tender. Young beets will cook in 
1 hour. As the beets grow old the time of cooking must 
be increased. In winter this vegetable becomes so hard 
it may require 4 hours or more of steady boiling to 
soften it. When the beets are cooked take them from 
the water and drop them into cold water. Rub off the 
skin. Cut the beets in slices and season with salt and 
butter. 

Celeriac 

This vegetable is also known as knot celery and tur- 
nip-rooted celery. The roots, which are about the size 
of a white turnip, and not the stalks, are eaten. Pare 
the celeriac, cut in thin slices, and put into cold water. 
Drain from this water and drop into boiling water and 
boil 30 minutes. Drain and rinse with cold water. The 
celeriac is now ready to be prepared and served the same 
as celery. 

Puree of Celeriac 

1 quart celeriac 1 teaspoon salt 

2 tablespoons butterine V2 cup stock or cream 
1 tablespoon flour Paprika 

Cook the celeriac 30 minutes in boiling water, rinse in 
cold water, then press through a puree sieve. Put the 
butterine in a sauce pan on the fire. When hot add the 
flour and stir until smooth and frothy, and then add the 
strained celeriac and cook 5 minutes, stirring frequently. 
Add the salt, paprika, stock or cream, and cook 5 min- 
utes longer. If the puree seems dry, add more cream. 
Serve very hot. This makes 8 servings. 

Stewed Celery 

To blanch celery in cooking, remove all the leaves 
from the stalks. Scrape off all rusted or dark spots, cut 



VEGETABLES 147 

into pieces about 1 inch long and put in cold water. 
Have a sauce pan of boiling water on the fire, wash and 
drain the celery and put in the boiling water. Add 1 
teaspoon of salt for every 2 quarts of water. Boil rap- 
idly for 15 minutes, having the cover partly oif the pan. 
Pour off the water and rinse in cold water, then drain. 
The celery is now ready to be finished in the following 
manner: put the celery in the sauce pan with 1 table- 
spoon of batterine, 1 teaspoon of salt, 1 tablespoon of 
flour rubbed to a paste in 1 cup of milk. Cover and 
cook slowly for 15 minutes. 

Celery Au Gratin 

4 heads celery 1 tablespoon flour 

2 tablespoons grated cheese 1 tablespoon butterine 

1 pint milk 1 teaspoon salt 

Cut the celery in 1 inch pieces and cook in the milk 
in a double boiler for 30 minutes. Make a sauce of the 
flour, milk in which the celery was boiled, butterine, and 
salt. When of the right consistency add the cheese. 
Mix well. Put a layer of the celery in a baking dish, 
cover with the sauce ; continue in this order until the 
dish is full. Sprinkle bread crumbs over the top and 
put in the oven to brown. Cook about i^ hour. This 
makes 8 servings. 

Boiled Onions 

Cover the onions with cold water and peel them with 
a sharp knife while under the water. Put in a sauce pan 
and cover generously with boiling salted water and boil 
rapidly for 10 minutes. Drain, cover with fresh salted 
boiling water and simmer for 40 minutes. Drain again 
and season with salt, pepper, and melted butterine. Use 
1 teaspoon salt to 1 quart water. 



148 ECONOMY COOK BOOK 



Creamed Onions 



Peel the onions under cold water with a sharp knife 
and put in a sauce pan with boiling water to cover gen- 
erously. Add 1 teaspoon of salt for each quart of wa- 
ter. Boil rapidly for 10 minutes with the cover partly 
off the sauce pan. Drain off the water and cover the 
onions with hot milk; 1 quart of onions will require 1 
pint of milk. Simmer % hour. Beat together 1 table- 
spoon of butterine and 1 tablespoon of flour. Add 1 
teaspoon of salt and i/4 teaspoon of white pepper. 
Gradually beat in about % cup of the milk in which the 
onions are cooking. When smooth stir the mixture into 
the onions and milk. Cook 10 minutes longer and 
serve. 

Stewed Onions 

Cut the onions in slices and boil in salted water for 10 
minutes. Drain well and return to the pan. For 1 
quart and I/2 of onions, measured before they were 
boiled, add 2 tablespoons of butterine, 1 teaspoon of salt, 
and 1/1 teaspoon of pepper. Cover the pan and cook 
over a hot fire for 5 minutes, shaking the pan to prevent 
the onions from browning. Set the pan back where the 
contents will cook slowly for 40 minutes. Drippings 
may be used instead of the butterine. 

Scalloped Onions 

Place boiled onions in a baking dish, pour over them 
a rich sauce made of 1 tablespoon of flour, 1 tablespoon 
of butterine, 1 teaspoon of salt, and 1 cup milk. If the 
sauce is too thick thin it with some of the water in which 
the onions were boiled. Cover the onions with bread 
crumbs and bake in a hot oven until nicely browned. 



VEGETABLES 149 



Baked Onions 

6 onions 1 tablespoon butterine 

1 teaspoon salt 

Peel the onions under water and cook in boiling salted 
water until tender, about 45 minutes. Be careful the 
water does not boil so rapidly that the onions are 
broken. Drain and place on a buttered pan and brush 
with melted butterine. Bake in a hot oven until evenly 
browned. This makes 6 servings. 



Stuffed Onions 

Peel and boil the desired number of onions. Remove 
the centers from the root end with a fork. Soak stale 
bread crumbs in cold water and press out the excess of 
water. Season with melted butterine, sage, salt, and 
the centers of the onions which have been thoroughly 
chopped. Fill the onion shells with the stuffing, put a 
small piece of butter on each, and place in the oven to 
finish baking and to brown. 

Onions Au Gratin 

6 onions 1 tablespoon flour 

% cup grated cheese ^ cup milk 

1 tablespoon butter Salt and pepper 

Use onions as near in size as possible and pour boiling 
water on them in a sauce pan and simmer for 1 hour. 
Drain them well and put them into another clean sauce 
pan and pour the following sauce over them: melt the 
butter in a sauce pan, sprinkle the flour in, stirring all 
the time, and then add the milk slowly, and let it boil 
5 minutes. Add the grated cheese and seasoning and 
pour over the onions ; cover closely and cook gently for 



150 ECONOMY COOK BOOK 

30 minutes. Serve with chopped parsley. This makes 
6 servings. 

Stewed Cucumbers 

Stew pared cucumbers, cut in quarters or in thick 
slices, for 15 minutes in a sauce pan with a little water 
and a minced shallot or a small minced onion. Pour 
off the water ; stir in a little salt, butter, and flour. Heat 
for 2 or 3 minutes and serve. 

Fried Cucumbers 

Boil pared and quartered cucumbers for 3 minutes 
only. Then drain the pieces and season with pepper and 
salt. Roll in flour and cook in a frying pan with crisco 
or some vegetable fat until the pieces are soft and evenly 
browned. This dish may be varied by adding minced 
parsley, chives, and chervil about 5 minutes before the 
cooking is finished. 

Stuffed Cucumbers 

4 rather large cucumbers 2 tablespoons melted butter 

1 tomato 2 cups boiled rice 

1 tablespoon chopped onion 1 teaspoon salt 

Peel the cucumbers and cut into halves, removing the 
seeds and some of the pulp. Peel the tomato and cut 
into small pieces. Mix with the chopped onion, add thl& 
cooked rice, salt and pepper. Fill the cucumber halves 
with the mixture and bake covered until the vegetable is 
tender, about 45 minutes in a hot oven. Remove the 
cover for the last 10 minutes of the cooking. This makes 
8 servings. 

To Peel Tomatoes 

Put the tomatoes into a dish and pour boiling water 
over them. Let them remain in the water about 2 min- 



VEGETABLES 151 

utes; then pour off the water. The thin skin will now 
peel off readily. When a quantity of tomatoes are to 
be peeled have a deep pan a little more than half filled 
with boiling water and on the fire where the water will 
continue to boil. Put the tomatoes in a frying basket 
and lower into the boiling water. Let the basket remain 
1 minute in the water with the tomatoes submerged. 

Stewed Tomatoes 

Peel the tomatoes and cut into small pieces. Put in 
a sauce pan on the fire. Boil gently for 20 minutes, 
counting from the time it begins to boil. Season five 
minutes before the cooking is finished with 1 teaspoon 
of salt, and 1 tablespoon of butter for each quart of 
tomatoes. If the tomatoes are watery, thicken with 
bread crumbs. A teaspoon of minced onion may be put 
in with the tomatoes when they are put on the fire. 

Scalloped Tomatoes 

2 cups peeled, cut tomatoes 3 tablespoons butter 

1 cup bread crumbs 1 small onion 

1 teaspoon salt 

Fry the onion thinly sliced in butterine until yellow. 
Add the tomatoes, salt, and butter and mix thoroughly. 
Put in a baking dish the tomato mixture, cover with 
bread crumbs and bits of butter and bake in a mod- 
erately hot oven for 1/2 hour. If the tomatoes are wa- 
tery add bread crumbs to the tomato mixture, before 
covering with crumbs. This makes 6 servings. 

Tomato Toast 

Boil 1 quart of peeled and cut tomatoes for 10 minutes, 
then rub through a strainer. Return to the sauce pan 



152 ECONOIVIY COOK BOOK 

and add 2 teaspoons of salt, 1/2 teaspoon of pepper, and 
2 tablespoons of butterine. Place on the fire and cook 
5 minutes. Cover the platter with well toasted pieces 
of bread and pour the hot tomato over them. A poached 
egg may be put on each slice. This makes 6 servings. 

Fried Tomatoes 

Cut the tomatoes in % inch slices and fry until brown 
in crisco or oil. Place on a warm dish, and in the same 
pan in which the tomatoes were cooked, make a sauce of 
1 tablespoon of flour, % teaspoon of salt, dash of pep- 
per, and enough milk to make the sauce the consistency 
of thick cream. Cook the sauce until the raw taste of 
the flour is gone, and pour over the fried tomatoes. If 
preferred the slices of tomato may be dipped in flour 
before they are fried. 

Stuffed Tomatoes 

Remove a thin slice from the stem end of the toma- 
toes, scrape out the seeds and pulp, sprinkle the inside 
with salt and pepper and let stand 10 minutes. To the 
pulp add an equal quantity of bread crumbs and chopped 
mushrooms seasoned with salt and pepper and a few 
drops of onion juice. Cook on the range for 10 minutes 
until the ingredients are thoroughly mixed and blended. 
Then fill the tomato shells with the mixture, cover with 
bread crumbs and bits of butterine. In a greased bak- 
ing pan put slices of bread cut round and dipped in cold 
water; place a tomato on each slice and bake in the 
oven for 15 minutes. 

Stuffed Peppers 

For 6 medium sized peppers make a dressing in the 
following manner : soak in cold water enough stale bread 



VEGETABLES 153 

to make 1 pint when the water is pressed out. Season 
this with 2 teaspoons of salt, 1 tablespoon of fine herbs, 
about 1/5 teaspoon of summer savory and 3 tablespoons 
of butterine or savory drippings. Cut off the stem end 
of the peppers and remove all the interior, being careful 
to take out every seed. Fill the peppers with the dress- 
ing. Place them on end in a shallow baking dish and 
pour around them a sauce prepared as follows : put into 
a sauce pan on the fire 1 tablespoon of drippings ; when 
hot add 1 level tablespoon of flour; stir until smooth 
and brown, then add gradually ll^ cups of meat stock 
or water. Season with 1 level teaspoon of salt. Cook 
5 minutes, then pour around the peppers. Put the bak- 
ing dish in a moderately hot oven and bake the peppers 
1 hour, basting often with the sauce in the dish. 

Instead of bread crumbs the main ingredient of the 
filling may be rice, chopped meat, corn flakes, or stewed 
tomatoes. 

Okra 

The young pods should be boiled in salted water until 
tender, about 20 minutes. Drain and heat for 5 minutes 
with cream, a scant cup to a quart of okra, 1 tablespoon 
of butter, salt and pepper. Before boiling cut the pods 
in 1 inch pieces. 

Baked Eggplant 

For baked eggplant make a dressing as for stuffed 
peppers, except that a little more salt, pepper, and but- 
ter is needed. Cut the eggplant in two lengthwise, 
scrape out the inside and mash it fine, then mix the 
pulp with the dressing and return to the shells. Place 
on a pan in the oven. Cook 45 minutes. 

Fried Eggplant 
For fried eggplant, cut the vegetable in slices about 
1/2 inch thick and pare. Sprinkle the slices with salt 



154 ECONOMY COOK BOOK 

and pile them upon one another ; cover with an inverted 
plate and a weight. Remove the weight and plate at the 
end of 1 hour. Add 1 tablespoon of water, % teaspoon 
salt, and % teaspoon of pepper to 1 egg. Beat well. 
Dip the slices of eggplant in the egg, then in dried 
bread crumbs. Spread on a dish for 20 minutes more. 
Fry till brown in a frying pan or in deep fat. 

Broiled Eggplant 

The eggplant is sliced and drained as directed above. 
Then spread the slices on a dish, season with pepper 
and baste with salad oil, sprinkle with dried bread 
crumbs and broil. 

Fried Squash 

Summer squash may be cut in slices and fried like egg- 
plant. 

Mashed Squash 

To prepare for the table wash the squash, cut in small 
pieces and either cook in boiling water or steam it. It 
will cook in boiling water in i/^ hour, taking about 1 
hour to cook in a steamer. The cooked squash is mashed 
fine and seasoned with salt, pepper, and butter. This 
method gives a delicate flavored but rather watery dish. 

Corn on the Cob 

Free the com from husks and silk. Have a kettle of 
water boiling hard, drop the corn into the water and 
cook 10 minutes. If only a few ears are put in a kettle 
of boiling water, the temperature of the water is not 
lowered greatly and the corn will cook in 8 minutes. 
On the other hand, if a large quantity of corn is crowded 
into a kettle of boiling water, the temperature is very 



VEGETABLES 155 

much lowered and the time of cooking must be increased. 
Always, if possible, surround the corn with a generous 
quantity of boiling water. 

Com With Milk 

Corn may be cut from the cob and heated with butter, 
pepper, salt, and milk. For this dish cook the ears of 
corn 5 minutes in boiling water to set the juice. Then 
with a sharp knife cut through the center of each row 
of grains and with the back of the knife press the grains 
of corn from the hulls. Put the corn in a sauce pan 
and season with salt, pepper, and butterine. Add enough 
milk to moisten well and cook 10 minutes. Uncooked 
corn may be cut from the cob and treated in the same 
manner. 

Com Fritters 

Cut the center of the grains down each row and press 
out the pulp. To 1 pint of pulp add 1 tablespoon of but- 
terine, 1 teaspoon of salt, Vo teaspoon of pepper, and 
enough flour to bind it. Mold into small cakes and fry 
in crisco ; or drop from a spoon in a hot greased frying 
pan. An egg well beaten and added to the pint of pulp 
makes a richer fritter. 



Com Pudding 

Cut the center of the grains of com down each row 
and press out the pulp. To 1 pint of pulp add 1 pint 
of milk, 2 eggs, 1 teaspoon of salt, Yo teaspoon of pepper, 
2 tablespoons of butterine. Beat the whites and yolks 
of the eggs separately. Stir the egg yolks with the other 
ingredients into the corn pulp, mixing thoroughly. Pour 
into a baking dish, add the egg whites and bake in a 
hot oven for 1 hour. 



156 ECONOMY COOK BOOK 



Succotash 



1 pint cooked lima beans 1 cup stewed or canned corn 

1 tablespoon butter 1 teaspoon salt 

Mix the corn and beans together, add the butter and 
salt and heat in a sauce pan. Add enough milk or cream 
to moisten the mixture. 

Bice 

Wash 1 cup of rice in several waters, rubbing the 
grains between the hands to remove all the dirt. Put the 
washed rice in a sauce pan with 21/2 cups of water and 1 
teaspoon of salt. Cover and place where the water 
will boil. Cook for 20 minutes, being careful not to 
burn. At the end of this time put the sauce pan on a 
tripod or ring and cover the rice with a fold of cheese 
cloth. Let it continue to cook in this manner 1 hour; 
then turn into a hot vegetable dish. The rice will be 
tender, dry, and sweet and each grain will be separate. 
During the whole process the rice must not be stirred. 
If 1 tablespoon of butter is cut up and sprinkled over 
the rice when it has cooked 20 minutes the dish will be 
very much improved. This makes 5 servings. 

Hominy 

Hominy should be thoroughly washed and cooked in 
boiling water in the proportion of % cup of hominy to 
1 pint of water, to which % teaspoon of salt has been 
added. When fine hominy is used cook it in a double 
boiler for 2 hours. Coarse hominy may be cooked in a 
sauce pan. Cold boiled hominy may be cut in slices 
and fried. The slices will brown more readily if they 
are first rolled in flour. Hominy may be served as a 
vegetable in place of potatoes. 



DRIED VEGETABLES AND FRUITS 



Beets 

Dried, sliced beets if soaked too long lose their red 
color and good flavor. Soaking for 2 hours, 2 parts 
water to 1 part beets, should be sufficient. They should 
then be cooked in the same water for about ll^ hours. 
If they are cooled in the same water in which they are 
cooked the color is improved. 

Creamed Beets 

Soak 1 cup of dried beets in 2 cups of water from 
6 to 8 hours. Cook until tender. Cool in the same wa- 
ter. 

Drain off the water. Add 2 tablespoons of sugar, i/4 
cup of vinegar, 14 cup of water, 1 tablespoon of butter- 
ine, and a little salt. Heat together to the boiling point, 
thicken with a little flour and water thoroughly mixed. 
Serve hot. 

Pickled Beets 

Cook as for creamed beets, adding spices, and sweeten 
to taste. Add also i/4 cup of vinegar and serve cold. 
Dried beets may seem to lose their color but cooling in 
the same water in which they were boiled will tend to 
restore the natural color. 

Buttered Beets 

Soak 2 cups of dried beets for 2 hours in 4 cups of 
cold water and cook until tender. Drain, and add to 
the beets 2 tablespoons of butter, 1 teaspoon of salt, and 
1/4 teaspoon of pepper. Stir carefully in order to butter 
and season each slice of beet without breaking it. Serve 
hot. 

159 



160 ECONOMY COOK BOOK 



Buttered Carrots 



Very young carrots do not require soaking. They 
may be placed in cold water, about 3 cups of water to 

1 cup of dried carrots, and cooked slowly for about I14 
hours. If the carrots are old and cut in large pieces for 
drying, soaking 2 to 8 hours or even over night may be 
necessary. Drain off the water, add salt and pepper, 
and serve with melted butter poured over them or with 
a cream sauce. To use with boiled or roast meats, soak 
as above, boil in the same water 10 minutes and put in 
with the meat. 

Onions 

Dried, thinly sliced onions may be cooked slowly with- 
out previous soaking, about 2 cups of water being needed 
for each cup of dried onion. If very dry, the onions 
are better if soaked from 2 to 6 hours and then cooked 
in the same water until tender. After cooking, the on- 
ions may be used like fresh onions in a great variety of 
ways. 

Parsnips 

Soak the parsnips from 2 to 4 hours in water, using 

2 cups of water to 1 cup of parsnips, or 1 part parsnips 
to 2 parts water. Cook in the same water 30 minutes. 
Drain off the water and brown in butter or other fat, or 
serve with a cream sauce. 

Potatoes 

i Soak 6 to 8 hours or over night, using 8 pints of water 
to 1 pound of potatoes, or 2 parts water to 1 of potatoes. 

Fried Potatoes 

Boil in the same water in which the dried potatoes 
have been soaked, about 5 minutes. Drain and fry in 
the same way as fresh potatoes. 



DRIED VEGETABLES AND FRUITS 161 

Mashed Potatoes 

Boil in the same water in which the dried potatoes 
have been soaked for 20 to 30 minutes. Drain and 
steam 5 to 10 minutes and then mash, adding salt, pep- 
per, butter, and milk. Beat up light and serve very hot. 

Dried Cooked Potatoes 

If the potatoes were cooked before they were dried it 
will not be necessary to soak them before cooking. Place 
the dried potatoes in a double boiler, add about 2 cups 
of milk to 1 cup of potatoes, cover and steam until soft. 
Beat, season with salt, pepper, and butter, and serve like 
fresh mashed potatoes. 

Sweet Potatoes 

Dried raw sweet potatoes may be soaked and cooked 
like white potatoes. In preparing dried cooked sweet 
potatoes for the table, water should be substituted for 
the milk used in steaming the white potatoes. Except 
for this the same method may be followed. • 

Stewed Rhubarb 

Soak the dried rhubarb from 6 to 8 hours or over 
night, using 12 pints of water to 1 pound of rhubarb, 
or 2 parts of water to 1 part of rhubarb. Cook in the 
same water until done, and sweeten to taste. 

Turnips 

Put a heaping cup of dried turnips in 8 cups of cold 
water and bring very slowly to a boil, and boil steadily 
for 20 minutes. Add % teaspoon of salt and boil 25 



162 ECONOMY COOK BOOK 

minutes longer. Do not cover the kettle during the cook- 
ing. Drain well and add 2 tablespoons of butter, 1 tea- 
spoon of salt, 1/4 teaspoon of pepper ; return to the fire 
and heat until the butter is all absorbed. Serve smoking 
hot. 

Or follow the above general directions for cooking 
dried turnips and drain well. Melt 2 tablespoons of 
butter and when it is bubbling hot, add 1 tablespoon of 
flour, 1/2 teaspoon of salt, % teaspoon of pepper. Stir 
well but do not brown, then add 1 cup of milk and stir 
until thickened. Let it come to a boil, add the well 
drained turnips and heat together until boiling. 

Okra 

Dried okra should be soaked until soft and used in 
the same way as fresh okra in the preparation of soups 
and stews. 

Cabbage 

Put a heaping cup of dried cabbage in 7 cups of cold 
fresh water and bring very slowly to the boiling point 
and boil steadily for 30 minutes. Do not cover the ket- 
tle during the cooking. Add % teaspoon of salt. Drain 
well. Melt 2 tablespoons of butter and when it is bub- 
bling hot add 1 heaping tablespoon of flour, 1 teaspoon 
of salt, 1/4 teaspoon pepper. Stir well but do not brown. 
Then add 1 cup of milk slowly and stir until smooth and 
thick. Let it come to the boiling point, then add the well 
drained cabbage and heat together until boiling. Serve 
very hot. 

Or follow the above general directions for cooking 
dried cabbage. Drain well. Add % cup of vinegar, 2 
tablespoons of butter, 1 teaspoon of salt, l^ teaspoon of 
pepper. Return to the fire and heat a few minutes. 



DRIED VEGETABLES AND FRUITS 163 

Spinach 

Dried spinach takes up water very readily and may 
be cooked slowly without previous soaking. If preferred 
it may be soaked 2 to 6 hours which will shorten the 
time required for cooking. A little salt pork added to 
the spinach improves the flavor or it may be flavored 
with melted butter. 

Celery 

Soak dried celery from 8 to 12 hours, or over night, 
using 12 pints of water to 1 pound of celery, or 3 parts 
of water to 1 of celery. Boil in the same water in which 
it was soaked until tender and serve with cream and 1 
tablespoon of butter. 

Com 

Soak dried corn for 2 to 4 hours in water, using 2 
cups of water to 1 cup of corn. It may be soaked over 
night but if this is done the corn should be kept in a 
very cooi place so it will not become sour. Cook the 
corn in the water in which it was soaked for 1 hour or 
more. Then season with butter, salt, and pepper, and a 
little sugar may be added if desired. Milk may be 
added to the water in which the corn is cooked and 
cream used for seasoning it in place of butter. 

Cowpeas 

Soak the cowpeas in water over night. Then cook as 
follows : to 2 cups of soaked cowpeas add 1 tablespoon of 
salt, and 1/4 pound of salt pork with water to cover. 
Boil until tender. This makes 6 servings. 

Purde of Cowpeas 

1 pint cowpeas % cup cream 

2 teaspoons brown sugar 



164 ECONOMY COOK BOOK 

Soak the cowpeas in cold water over night. Cook un- 
til soft in just enough water to cover. Drain and press 
through a sieve; season with salt, pepper, sugar and 
cream. Or substitute milk for cream and add 1 table- 
spoon of butterine. Beat thoroughly, reheat, and serve 
like mashed potatoes. This makes 6 servings. 

Puree of Navy Beans 

1 pint beans 1 quart water 

1 onion 2 tablespoons drippings 

1 carrot 2 cloves 

1 sprig parsley ^ teaspoon salt 

Vs teaspoon pepper 1 tablespoon butterine 

Soak the beans over night, drain, and add the other 
ingredients with the exception of the butterine. Boil 
for 30 minutes and cook in a moderate oven for 1 hour. 
Remove the onion, carrot, and parsley, and press through 
a sieve. Add butter, and salt if necessary, and reheat. 
Similar purees may be made from red kidney beans, 
split peas and lentils. This makes 6 servings. 

Snap Beans 

Soak the dried beans over night or from 8 to 12 hours, 
using 10 pints of water to 1 pound of beans, or 3 times 
as much water as beans. Boil 3 hours in the same water 
with a slice of bacon ; drain off the water and add salt, 
pepper, and butterine. Cream sauce may be used. Four 
ounces of dried beans will serve 10 people. 

Apples 

Soak the dried apples from 6 to 8 hours or over night, 
using 6 pints of water to 1 pound of apples, or 3 parts 
water to 1 part apples. Soaking for 2 hours is sufficient 
for thinly sliced apples. Commercial apples are sul- 
phured and do not discolor. 



DRIED VEGETABLES AND FRUITS 165 

Apple Sauce 

Cook the dried apples about 30 minutes in the same 
water. Then add 1 cup of sugar to 1 pound of fruit, 1/2 
teaspoon of nutmeg or cinnamon, and press through a 
sieve. 

Apple Pie 

After the dried apples have been soaked, cook them 
in the same water about 5 minutes to make them tender, 
then drain off the water and use in a pie the same as 
fresh apples. One pound of dried apples will make 
8 pies. 

Cherries 

Soak the dried cherries from 6 to 8 hours or over 
night, using 4 pints of water to 1 pound of cherries, or 3 
parts of water to 1 part of cherries. Cook slowly in the 
same water and sweeten to taste. One pound of dried 
cherries will serve 15 people. 

Cherry Pie 

Soak 1/2 cup of dried cherries in 1 pint of water from 
6 to 8 hours. Heat in the same water for 15 minutes. 
" Drain off the juice and use the cherries in the pie in the 
same way as fresh cherries. Add a little sugar to the 
juice drained off, boil down to a syrup and pour over 
the hot pie as it is served. 

Raspberries 

Soak dried raspberries from 4 to 5 hours, using 6 
pints of water to 1 pound of raspberries, or 11/2 parts 
water to 1 part raspberries. Cook in the same water 20 
minutes and sweeten to taste. Use in the same way as 
fresh raspberries. 



166 ECONOMY COOK BOOK 



Prunes 

Soak dried prunes from 6 to 8 hours or over night, 
using 2 pints of water to 1 pound of prunes, or 2 parts 
water to 1 part prunes. Cook slowly in the same water 
and sweeten to taste. 

Spiced Prunes 

After the prunes are soaked, drain off the water. 
For every 2 pounds of prunes add 1 pound of sugar, 
1/4 pint of vinegar, 1 teaspoon of cinnamon, 1 teaspoon 
of allspice and cloves. Put the spices in a cloth. Boil 
the ingredients about 15 or 20 minutes until syrupy, 
then add the prunes and cook slowly about 30 minutes. 

Rhubarb Pie 

Soak 1 cup of dried rhubarb in 2 cups of water from 
8 to 12 hours. Cook in the same water 30 minutes, then 
make into a pie as if it were fresh rhubarb. 

Squash Pie 

Soak 1 cup of dried squash from 8 to 12 hours in 3 
cups of water. Cook in the same water 1 hour and 
mash well. Mix thoroughly 1 egg well beaten, % cup of 
sugar, % teaspoon of salt, and 1 tablespoon of flour. 
Stir in i/o teaspoon each of cinnamon, nutmeg, allspice, 
and ginger, a pinch of cloves, and 1^2 cups of milk. 
Add the squash and mix well. Bake without an upper 
crust. 

Carrot Pudding 

Soak % cup of dried carrots in 2% cups of water 
from 6 to 8 hours, or over night. Add to the carrots 1 



DRIED VEGETABLES AND FRUITS 167 

cup of diced raw potatoes, 1 cup of dried cherries, and 
% cup of suet and chop fine. Then add 1 cup of flour, 
1 cup of sugar, I/2 teaspoon of salt, 1 teaspoon of cinna- 
mon, 1/2 teaspoon of cloves, 1/2 teaspoon nutmeg, % tea- 
spoon of soda, and mix well. Steam 3 hours and serve 
hot with a sweet sauce. 



SALADS 



French Dressing 

1 tablespoon vinegar ^ teaspoon salt 

4 tablespoons olive oil Vs teaspoon pepper 

Put the salt and pepper in a bowl, add a little oil and 
stir well; then gradually add the remainder of the oil, 
stirring all the time. Last of all stir in the vinegar, 
which should be diluted with water if very strong. 
Cream may be substituted for the oil and lemon juice 
for the vinegar. 

Cream Dressing 

1 cup cream 2 tablespoons vinegar 
% cup tomato catsup 1 tablespoon sugar 

2 tablespoons olive oil 1 teaspoon salt 

Mix the oil, salt, sugar, and vinegar together, then 
beat in the catsup and finally add the cream, beating it 
in gradually. All salad dressings are more thoroughly 
blended if beaten with a small Dover egg beater. 



Mayonnaise Dressing 

1 cup olive oil % teaspoon salt 

1 ^SS yolk iy2 teaspoons vinegar or 

M: teaspoon paprika lemon juice 

Better results are obtained if all the ingredients are 
cold. Put the egg yolk in a shallow bowl, stir in the salt 
and pepper or paprika, then add the lemon juice or 
vinegar. Blend thoroughly. Slowly add the olive oil 
drop by drop and beat with a Dover egg beater. If the 

171 



172 ECONOMY COOK BOOK 

dressing curdles, take another egg yolk and beat in the 
curdled dressing. In the first place, using a yolk of a 
hard boiled egg with the raw yolk makes a larger quan- 
tity of dressing and seldom curdles. 



Cooked Salad Dressing 

2 egg yolks % teaspoon mustard 

1 tablespoon lemon juice % teaspoon salt 
1 tablespoon butter 1 cup cream 

1 tablespoon honey Paprika to taste 



Heat the cream in a double boiler. Beat the eggs 
and add to them all the other ingredients but the cream. 
Pour the cream slowly over the mixture, beating con- 
stantly. Pour it into the double boiler and cook until 
it thickens ; or mix all the ingredients but the cream and 
cook in a double boiler until the mixture thickens. As 
the dressing is used combine the mixture with whipped 
cream. This dressing is particularly suitable for fruit 
salads, and will keep a long time. 

Cheese Salad and Preserves 

Epicures have devised a dish which consists of lettuce 
with French dressing served with cream and thick prepa- 
rations of currants or other fruits preserved in honey 
or sugar, which owing to the fact that the seeds have been 
extracted by a laborious process are fairly expensive. 
The soft cheese often found in market is also relatively 
expensive. There is a suggestion in this dish, however, 
for others which are much less expensive. Buttermilk 
cream or ordinary cottage cheese served with lettuce or 
other green salad and a small amount of rich homemade 
preserves is a combination with much the same char^ 
acter, and also very delicious. 



SALADS I'^S 

Cheese Jelly Salad 

1 cup grated cheese 1 «uP whipped cream 

1 tablelpoon gelatine Salt and pepper 

Mix the cheese with the whipped cream, season to taste 
with salt and pepper, and add to the gelatine, dissoved 
in a scant cup of water. This may be molded ma large 
or in small molds. When the jelly begins to harden, 
cover with grated cheese. The jelly should be served on 
a lettuce leaf with French dressing, to which a little 
grated cheese has been added. This makes 5 servings. 

Cheese and Pimiento Salad 

Stuff canned pimientos with creamed cheese, cut them 
in slices and serve 2 slices on each plate on a lettuce 
leaf with French dressing. 

Olive, Pimiento and Cheese Salad 

Mash soft cream cheese and add chopped olives and 
pimientos in equal parts. This mixture requires a good 
deal of salt. Form into balls or into a roll and slice. 
Serve on lettuce leaves with French dressing. 

Apple and Cheese Salad 

Core and pare an apple and cut into rings about % 
of an inch in thickness. Arrange the rings on lettuce 
leaves and place small balls of cream cheese and ^h^PP^J 
nuts in the center of each ring. Cover with French 
dressing or put a tablespoon of mayonnaise at the side^ 
Apples should always be dropped in cold water as soon 
as they are cut, as they discolor in the air. 



174 ECONOMY COOK BOOK 

Tomato Salad 

Select smooth tomatoes of uniform size, dip a few min- 
utes in scalding water and peel off the skin. Put in the 
ice box to become firm. Remove the center of each to- 
mato and fill with chopped celery and chopped chicken, 
or cream cheese and chopped nuts, or asparagus tips and 
chopped olives, or diced cucumbers and chopped green 
peppers. Serve each tomato on a lettuce leaf either with 
mayonnaise or French dressing. Tomatoes require a 
good deal of seasoning. Shake salt into the tomato be- 
fore the filling is put in and sprinkle on the outside. An 
attractive looking dish may be made by slicing hard 
boiled eggs, removing the yolk and fashioning the white 
rings cut in half around the cup of the tomato. Fill the 
tomato with the egg yolks mixed with chopped olives and 
serve with French dressing. 

Apple and Nut Salad 

Peel the apples and dice, putting at once into cold 
water until used. Mix with an equal amount of chopped 
celery and chopped walnuts and serve with French dress- 
ing on lettuce leaves. 

Grape and Orange Salad 

Wash the grapes, cut in half and remove the seeds. 
Peel and tear the orange into sections and remove as 
much skin as possible from the sections. Divide each 
section in two, mix with the grapes and serve on lettuce 
with French dressing. Grape fruit may be used instead 
of the orange. Malaga grapes are the best to use be- 
cause of their tender skin. Endive may be used instead 
of lettuce. 



SALADS 175 

Pear Salad 

Peel and cut the pears in two. Remove the core and 
fill the cup with chopped celery. Serve on lettuce leaves 
with a spoon of mayonnaise on top. Endive may be used 
instead of lettuce. 

Tomato Jelly Salad 

1 can tomatoes 2 teaspoons salt 

2 tablespoons granulated gel- 1 teaspoon sugar 

atine 1 slice onion 

% cup cold water 3 peppercorns 

1 bay leaf 

Soak the gelatine in the cold water until soft. Cook 
the tomatoes and seasoning from 10 to 20 minutes; 
strain. Pour the hot liquid over the softened gelatine 
and stir until dissolved. Pour into custard cups which 
have been wet with cold water. When the jelly hardens 
turn out on lettuce leaves and serve with French dress- 
ing. This makes 8 servings. 

Macedoine Salad 

Take % cup each of cooked and diced carrots, flowerets 
of cauliflower, diced beets, peas, asparagus tips, and 
flnely cut string beans. Mix them lightly with French 
dressing and serve on lettuce leaves. This makes a bet- 
ter looking dish if the vegetables are cut with a potato 
scoop or fancy cutter. This makes 6 servings. 

In vegetable salads any combination of vegetables may 
be used that seems desirable or one vegetable alone may 
be used on the lettuce leaves, as string beans, asparagus, 
sliced tomatoes, cucumbers, or celery. 

Cowpea Salad 

2 cups cooked cowpeas % canned pimiento 

% cup celery Vs cup salad dressing 

% teaspoon salt Lettuce 



176 ECONOMY COOK BOOK 

Chill the ingredients. Chop the pimiento and mix all 
together just before serving. Arrange on lettuce leaves 
with French or mayonnaise dressing. This makes 6 
servings. 

Potato Salad 

Dice cold boiled potatoes, and serve on lettuce leaves 
with French dressing to which has been added 1 table- 
spoon of onion juice. If desired chopped onion may be 
mixed with the potatoes and minced parsley sprinkled 
over them. 

Fish Salad 

Serve cold cooked flaked fish on lettuce leaves with 
mayonnaise dressing. For the fish may be substituted 
flaked crab meat, diced lobster, shrimps, or oysters 
scalded in their own liquor. 

Egg Salad 

Boil the eggs 20 minutes. Chop with a sharp knife 
and serve on water cress with either French or mayon- 
naise dressing; or cut in slices and serve on lettuce 
leaves. Eggs hard boiled may be used as a garnish for 
many salads. 

Chicken Salad 

Cut the white meat of cold cooked chicken into dice 
or small pieces. Cover with French dressing and let it 
stand 1 hour. Chop an equal amount of celery and mix 
the chicken with it. Serve on lettuce leaves with mayon- 
naise dressing. 



DESSERTS 



DESSERTS 
War Pudding 

1 quart bread crumbs % teaspoon clovea 

1 cup milk 1 saltspoon soda 

1 cup molasses 1 teaspoon cinnamon 

1 cup raisins 1 cup sugar 
1 egg 

Take 1 quart of fine bread crumbs and pour the milk 
over them. When the milk is absorbed add the molasses, 
raisins, soda, cinnamon, and cloves. Mix well and steam 
in a covered tin for 3 hours. Serve with a sauce made 
of the egg beaten well with the cup of sugar. Add 14 
teaspoon of vanilla or any preferred flavoring. This 
makes 10 servings. 

Baked Indian Pudding 

1 quart milk y^ cup molasses 

1/3 cup corn meal 1 teaspoon ginger 

1 teaspoon salt 

Scald the milk and pour over the meal; cook 20 min- 
utes in a double boiler. Add the salt, ginger and mo- 
lasses. Pour into a greased baking dish and cook in a 
moderate oven until firm, about 2 hours. This makes 8 
servings. 

Indian Pudding With Apple 

^ cup corn meal i/^ teaspoon ginger 

1 pint milk ^4 cup molasses 

% teaspoon salt 1 apple 

179 



180 ECONOMY COOK BOOK 

Sift the corn meal slowly into the scalded milk, stir- 
ring constantly. Cook in a double boiler 30 minutes, 
stirring occasionally. Add the salt, ginger, and molasses. 
Put into a greased baking dish and bake 1 hour in a slow 
oven, stirring from time to time. Slice, core and pare 
the apple and stir into the pudding. Bake 15 minutes 
longer until the apple is tender. This makes 6 servings. 

Indian Pudding With Crumbs 

1 cup fine crumbs 2 tablespoons melted butter- 

1 quart milk ine 

1/3 cup sugar % teaspoon ginger 

% cup molasses % teaspoon cloves 

Juice 1 lemon 

The crumbs used may be either white bread crumbs or 
corn meal crumbs. Scald the crumbs in the milk, add 
the other ingredients, mix well and bake in a slow oven 
1% hours. This makes 6 servings. 

Norwegian Prune Pudding 

^ lb. prunes 1 inch stick cinnamon 

2 cups water 1% cups boiling water 

^ cup sugar % cup corn starch 

Juice 1 lemon 

Wash the prunes and let them stand in the cold water 
a few hours. Then boil in the same water with the cinna- 
mon until soft. Take the pulp from the stones, add the 
juice of the prunes, the boiling water, and sugar. Di- 
lute the corn starch with cold water, add to the mixture 
and cook 5 minutes. Add lemon juice. Pour into a 
mold, chill, and serve with cream. This makes 8 serv- 
ings. 

English Fresh Fruit Pudding 

8 slices of bread 2 tablespoons butterine 

1 quart strawberries % teaspoon salt 

Sugar to taste 



DESSERTS 181 

Remove the crusts from the bread and butter one side. 
Grease a round bottomed bowl and line it with the but- 
tered bread. Crush the berries with the sugar and pour 
them into the bowl. Cover with bread and on top place 
a tight fitting plate. Weight with an iron and put in 
the ice box for 24 hours. The bread will absorb the 
juice and the pudding may be taken out as a mold. This 
makes 8 servings. 

Sago Pudding 

4 cups hot water 3 tablespoons sugar 

1 lemon -^^ teaspoon salt 

Yz cup raisins 1 tablespoon currant jelly 

^ cup sago 

Put into a sauce pan 4 cups of hot water, the lemon cut 

in slices, and the raisins. Boil 10 minutes ; add the sago 
and boil 15 minutes or until the sago is cooked. Just 
before it is done add the sugar, salt, and jelly. Mold, 
chill, and serve with cream. This makes 8 servings. 



Steamed Molasses Pudding 



1 Ggg 


1 teaspoon soda 


1^4 cups flour 


1^ cup water 




1 cup molasses 



Beat the egg well, add the other ingredients, sifting 
the soda and flour together, and beat thoroughly. Steam 
in 4 well-greased baking powder tins for 1 hour and 45 
minutes, or in 1 large mold for 3 hours. Grease the cov- 
ers of the tins and be sure they fit tightly. This makes 
12 servings. 

Cereal Pudding 

3y2 cups cooked cereal 1 tablespoon sugar 

y2 cup apple sauce or 1 tablespoon butterine 

1 apple 2 tablespoons crumbs 



182 ECONOMY COOK BOOK 

Put a layer of cereal in the bottom of a buttered bak- 
ing dish, then a layer of apple sauce, sprinkled with 
sugar if the sauce has not been sweetened. Then put in 
another layer of cereal and cover with buttered crumbs. 
Bake 30 minutes if apple sauce is used or 1 hour if a raw 
apple. To prepare the raw apple, core, pare, and cut 
in small pieces, and use as the apple sauce. Serve with 
cream. This makes 6 servings. 

Brown Betty 

1 pint sliced apples % cup water 

1 pint bread crumbs % cup sugar 

% cup melted butterine 1 teaspoon cinnamon 

Mix the bread crumbs with the melted butterine and 
put a layer in the bottom of a baking dish. Add a layer 
of apples, sprinkled with the sugar and cinnamon mixed. 
Repeat until the materials are used, having a layer of 
crumbs on top. Add enough water to moisten and bake 
in a slow oven until the crumbs are browned. Bake about 
25 minutes or until the apples are cooked. This makes 
6 servings. If preferred this dish may be sweetened 
with molasses mixed with water, an equal amount of each, 
heated, and poured over the top. For a quart dish of 
pudding Yo cuj) of molasses is sufficient, and the same 
amount of water. 

Brown Sugar Tapioca 

1 cup pearl tapioca % teaspoon salt 

4 cups water 2 cups brown sugar 

Juice of 1 lemon 

Soak the pearl tapioca in 3 cups of water over night. 
In the morning add salt and the other cup of water. 
Cook 40 minutes in a double boiler until transparent. 
Add brown sugar and the lemon juice. Pour into a 
greased baking dish and bake in a moderate oven i/s 
hour. Serve with cream. This makes 10 servings. 



DESSERTS 183 



Cream Tapioca 

^ cup pearl tapioca i/4 cup sugar 

^/4 cup cold water ^ teaspoon salt 

2 cups hot milk % teaspoon vanilla 

2 eggs 

Wash the tapioca well and soak in cold water for 1 
hour. Cook in the hot milk in a double boiler until 
transparent, from 1 to 11/2 hours. Separate the egg 
yolks and whites, and beat the yolks slightly. Add the 
sugar and salt. Pour the tapioca over them slowly, 
beating all the while. Return the mixture to the double 
boiler, and cook until creamy, from 5 to 10 minutes. Re- 
move from the fire, cool, and add the vanilla. Pour into 
a pudding dish. Beat the egg whites stiff. If they are 
to be used for meringue, add 4 tablespoons of powdered 
sugar. Spread over the tapioca and brown slightly in 
the oven. This makes 6 servings. 

Farina Pudding 

1 cup cooked farina l^ cup sugar 

1 tablespoon corn starch ^/^ cup raisins 

1 egg % teaspoon cinnamon 

1 cup milk Pinch ground cloves 

Beat the egg, seed the raisins, and mix all the ingredi- 
ents. Put in a baking dish and bake in a moderate oven 
until brown, about 20 minutes. This makes 5 servings. 
Dried figs or dates or stewed fruit may be substituted 
for the raisin3 in the recipe. 

Rice Pudding 

1 quart milk % teaspoon nutmeg, cinna- 

1/3 cup rice mon or grated rind of 

1/3 cup sugar ^A lemon 

1/2 teaspoon salt 

Wash the rice thoroughly and mix all the ingredients. 
Put in a baking dish and cook in a moderate oven 3 



184 ECONOMY COOK BOOK 

hours. Stir 3 times the first hour to keep the rice from 
settling at the bottom of the dish and, as the milk evapo- 
rates, pour in more hot milk. Instead of the flavoring 
mentioned I/2 cup raisins may be used. This makes 6 
servings. 

Cheese Custard 

1 cup grated cheese 2 egg yolks 
^ cup rich milk Salt 

Mix the milk and the cheese and heat until the cheese 
is melted. Eemove from the fire and add the egg yolks. 
Bake in buttered ramekins until browned and serve 
with jelly or preserves. This makes 5 servings. 

Junket 

2 cups milk 1 junket tablet 
% cup sugar, honey or syrup % teaspoon salt 

Nutmeg or cinnamon 

"Warm the milk to lukewarm temperature, crush the 
tablet and dissolve in 1 tablespoon of cold milk. Then 
add it with the other ingredients to the milk. Stir 
well. Pour into a dish in which it will be served and 
place in a warm place to harden. Cool before serving. 
This makes 6 servings. 

Caramel Junket 

2 cups milk 1 teaspoon vanilla 

1/3 cup sugar % cup chopped nuts 

1/3 cup boiling water % teaspoon salt 

1 junket tablet 1 cup whipped cream 

Put the sugar in a sauce pan with 2 tablespoons of 
water; stir until the sugar has melted, then let it cook 
without stirring until the sugar is well browned, but be 
careful not to burn. Add the boiling water and cook 



DESSERTS 185 

until the syrup is thick. Cool and slowly add the milk 
which has been heated to lukewarm temperature. Pow- 
der the junket tablet and add it to the mixture with the 
salt and vanilla. Turn into a senang dish and stand in a 
warm place until set, then chill. Serve with the whipped 
cream around it and the nuts sprinkled on top. This 
makes 6 servings. 

Honey Apples 

2 quarts apples cut in small 1 cup vinegar 

pieces 1 teaspoon cinnamon 

2 cups honey 

Heat the honey, vinegar, and cinnamon together and 
cook the apples, a few at a time, in the syrup until they 
become transparent. Pour the syrup which remains af- 
ter all the fruit is cooked over the apples. This makes 
8 servings. 

Boiled Honey Custard 

2 cups milk Vs cup honey 

3 egg yolks % teaspoon salt 

Mix the honey, eggs, and salt. Scald che milk and 
pour it over the eggs. Cook in a double boiler until the 
mixture thickens. This custard is suitable for use in 
place of cream on gelatine desserts, or to be poured over 
sliced oranges or stewed fruit. 

Honey Pudding 

y2 cup honey % teaspoon ginger 

'Y2 cup milk 2 tablespoons butterine 

2 egg yolks ^ 2 cups bread crumbs 

2 egg whites Grated rind % lemon 

Mix the honey and the orumbs, and add the milk, 
seasonings, and egg yolks. Beat the mixture thoroughly 
and then add the butterine and the egg whites well 



186 ECONOMY COOK BOOK 

beaten. Steam for about 3 hours in a pudding mold 
which should not be more than % full. This makes 8 
servings. 

Honey Charlotte Russe 

1 quart cream 6 lady fingers 

% cup delicately flavored honey 

Chill the honey by placing the dish containing it in a 
pan of ice water. Whip the cream and add it to the 
honey, mixing well. Line a dish with the cakes and 
fill it with the honey and cream. Serve very cold. This 
makes 6 servings. 

Sweet Potato Pudding 

5 sweet potatoes 1 egg 

2 tablespoons butterine 1 teaspoon cinnamon 

% cup milk 1 teaspoon ginger 

2 tablespoons sugar Juice of 1 lemon 

Cook and mash the potatoes, beat in the butterine, 
sugar, milk, and beaten egg. Then add the cinnamon, 
ginger, and lemon juice. Put into a well-greased baking 
dish and bake for Vg hour or until it is well browned on 
top. Be sure to have the pudding quite moist ; add more 
milk if needed. This makes 6 servings. 

Pig Pudding 

6 figs 1 tablespoon butterine 

% lemon rind grated % pint milk 

1 tablespoon sugar 1% eiips bread crumbs 

Chop the figs very fine, and mix with the bread 
crumbs, sugar, grated lemon, and melted butterine. Then 
add the milk and mix well together. Pour into a well- 
greased pudding tin and steam for 2 hours. This makes 
6 servings. 



DESSERTS 187 

Apples With Rolled Oats 

, 1 quart water 

6 apples - 2 cooked rolled oats 

% cup sugar '■ '-"'' 

Pare the apples and boil them in a syrup of the W 
and water Turn frequently. When the apples are .oft 
mi the centers with the eooked rolled oats. Boil down 
Se syrup until of a thiek consistency and pour over the 
apples Any left over cereal may be used in this way. 
This makes 6 servings. 

Fruit Macedoine 

1 can sliced pineapple 
I oranges . y ^.^^^ 

3 bananas ^^^^ 

Peel the oranges and remove all the white skin. Cut 
into stSl pieces' do not slic. Drain ^^^^^^<^^^ 
canned pineapple and cut the slices i"*? J^^'^ Pj^'^^", 
Peel the bananas and cut into «"\««:. /J^.^'^^^^^er 
lightly together, squeeze the juice of the i/o lemon over 
them and sprinkle with sugar. This makes 10 servings^ 
IfThe flavour of cocoanut is liked, add 3 tablespoons of 
grated cocoanut to this dish. 

Lemon Jelly 

1 tablespoon granulated gel- 2 cups « water 
% cnfZi water % <=»? 1«°'»'' ^uice 

Soak the gelatine in cold water until it is softened 
Add the boillig water to dissolve it ; add the sugar while 
the gelatine is hot and stir until it is d'ssoNed. Then 
add the lemon juice and stir once more. Put in a moia 
wet wTth cold water and as the jelly begins to stifEen 



188 ECONOMY COOK BOOK 

arrange fruit in it. Shredded orange, malaga grapes cut 
in half and the seeds removed, English walnuts broken 
in half, candied cherries, or sliced bananas may be used. 
The fruit should be arranged in some design and not 
poured in haphazard. This makes 6 servings. 



Snow Pudding 

% tablespoon granulated gel- 3 egg whites 

atine 3 egg yolks 

% cup cold water % cup sugar 

% cup lemon juice Vs teaspoon salt 
1 cup sugar 1 pint hot milk 

1 cup boiling water 1 teaspoon vanilla 

Prepare as for lemon jelly, strain into a large bowl, 
and chill. Stir occasionally. Beat the egg whites until 
light, and when the jelly begins to harden, add them to 
it. Beat until smooth or nearly hard, then pour into 
a mold. Make a soft custard of the remaining ingredi- 
ents, and when cold serve it with the pudding. This 
makes 8 servings. 

Orange Charlotte 

11/3 boxes granulated gelatine 3 tablespoons lemon juice 

Ys cup cold water 3 egg whites 

% cup boiling water 1 cup orange juice and pulp 

1 cup sugar 2 cups cream 

Soak the gelatine in cold water, dissolve in boiling 
water, strain, and add the sugar, lemon juice, orange 
juice, and pulp. Chill in a pan of ice water ; when quite 
thick beat with a wire spoon or whisk until frothy, then 
add the egg whites beaten stiff, and fold in the cream 
which has been whipped. Line a mold with sections of 
oranges, turn in the mixture, smooth evenly and chill. 
This makes 6 servings. 



DESSERTS 189 

Vanilla Ice Cream 

3V^ cups thin cream Vi cup sugar 

Va cup milk IV2 teaspoons vanilla 

Few grains salt 

Boil the sugar and milk together until they make a 
soft ball when tried in cold water. Then gradually 
pour the cream into the mixture, stirring constantly. 
Add the salt and vanilla and freeze. This makes 4 serv- 

ings. 

Frozen Custard 

2 cups scalded milk 1 ^^% , 

1 tablespoon corn starch 1 quart thm cream 

% cup sugar Vs teaspoon salt 

1 tablespoon vanilla 

Mix the flour, sugar, salt, add the egg slightly beaten, 
and the milk gradually. Cook as a soft custard. When 
cool add the cream and flavoring. Strain and freeze. 
This makes 6 servings. 

Caramel Ice Cream 

2 cups scalded milk % cup sugar 

1/4 cup sugar % cup boiling water 

3 eggs 1 quart thm cream 
Vs teaspoon salt 2 teaspoons vanilla 

Make a custard of the first 4 ingredients ; strain and 
cool. Put in a sauce pan % cup of sugar, brown, being 
careful not to scorch ; add the boiling water to it. CooL 
Combine the mixtures, add cream and vanilla and freeze. 
This makes 6 servings. 

Pistachio Ice Cream 
Prepare as vanilla ice cream, using for flavoring 1 
tablespoon of vanilla and 1 teaspoon of almond extract. 
Color with Burnett's Leaf Green. 



190 ECONOMY COOK BOOK 



Honey Mousse 

1 pint cream 1 cup hot delicately flavored 

4 eggs honey 

Beat the eggs slightly and slowly pour over them the 
hot honey. Cook until the mixture thickens. When it 
is cool add the cream whipped. Put the mixture into a 
mold, pack in salt and ice and let stand from 3 to 4 
hours. This makes 6 servings. 



CAKES 



Corn Meal Gingerbread 

2 cups corn meal 1 teaspoon cinnamon 

2V2 cups sour milk or butter- Vi teaspoon cloves 

Jjiilk 1% teaspoons soda 

1 teaspoon salt % cup sugar 

2 tablespoons butterine 1 egg 

1 cup wheat flour 2 teaspoons ginger 

Mix thoroughly the meal, buttermilk, and salt in a 
double boiler and cook over hot water for 1/2 hour or 
longer. Stir the butterine into the mush while it is still 
warm. Sift together the flour, spices, and soda. When 
the mush is cool combine all the ingredients. Beat thor- 
oughly and bake in a moderate oven in shallow iron pans. 
This makes 8 servings. 

Doughnuts With Corn Meal 

2 cups milk tV4 cups wheat flour 
IVo cups com meal 1 teaspoon cinnamon 

i teaspoon salt 2 teaspoons baking powder 

14 cup butterine 2 eggs 

% cup sugar 

Heat the first 3 ingredients for 1/2 hour or longer in 
a double boiler. Add the sugar and butterine, and cool. 
Sift together the flour, cinnamon, and baking powder, 
and add to the cooled mush. Add the eggs well beaten 
and proceed as with other doughnuts. This makes 10 
doughnuts. 

Corn Meal and Peanut Cookies 

2 tablespoons butterine Vi cup corn meal 

V4 cup sugar 2 tablespoons milk 

2 eggs V2 cup chopped peanuts 

1 teaspoon baking powder 1 teaspoon ginger 

J4 teaspoon salt 
193 



194 ECONOMY COOK BOOK 

Cream the butterine, add the sugar and the eggs and 
beat well. Mix and sift the baking powder, salt, flour, 
and ginger and add them to the first mixture. Add the 
milk and the peanuts, and again beat thoroughly. Drop 
the mixture from a teaspoon on an unbuttered pan, and 
bake 15 minutes in a slow oven. Or spread it in a very- 
thin layer on the bottom of a dripping pan, bake in a 
slow oven and while still warm cut into squares. This 
makes 10 cookies. 

Crumb Gingerbread 

1 cup molasses 1 teaspoon soda 

^ % cup boiling water 1% teaspoons ginger 

11/3 cups fine bread crumbs 4 teaspoons melted lard or 

% cup flour other fat 

% teaspoon salt 

Add the water to the molasses and combine with the 
dry ingredients mixed together. Then add the fat and 
beat well. Bake for about 25 minutes in a hot oven. 
This makes 6 servings. 



Soft Gingerbread 

1 egg 1 teaspoon baking powder 

% cup sugar 1 teaspoon ginger 

% teaspoon soda mixed with 1 teaspoon cinnamon 

1 cup sour m-ilk % teaspoon salt 

1% cups flour % cup New Orleans molasses 

^ cup butterine 

Break the egg into the mixing bowl and beat. Add the 
sugar and beat thoroughly. Add the milk and soda and 
then the flour mixed and sifted with the other dry in- 
gredients, and beat again. Add molasses and the melted 
fat. Beat all thoroughly before putting the mixture 
into the cake pan. Bake the cake for 1/0 hour in a shal- 
low, paper-lined pan. This makes 6 servings. 



CAKES 195 



Cheese Gingerbread No. 1 

% cup molasses 1 teaspoon soda 

% cup grated cheese 2 teaspoons ginger . 

% cup sugar % teaspoon salt 

2 cups flour % cup water 

Rub the cheese and sugar together. Add the molasses. 
Mix and sift the dry ingredients and add them to the 
cheese mixture alternately with the water. Bake 15 
minutes in small buttered pans. This makes 8 servings. 

Cheese Gingerbread No. 2 

1 cup molasses 2 cups flour 

% cup grated cheese 2 teaspoons ginger 

1 teaspoon soda % teaspoon salt 

% cup water 

Heat the molasses and cheese in a double boiler until 
the cheese is melted. Add the soda and stir vigorously. 
Mix and sift the dry ingredients and add them to the 
molasses and cheese alternately with the water. Bake 
15 minutes in small greased pans. This makes 8 cakes. 



Spice Cake 

1 egg 2 teaspoons baking powder 

^2 cup sugar V2 teaspoon cloves 

% cup molasses V2 teaspoon cinnamon 

y2 cup sour milk V2 teaspoon allspice 

i5 teaspoon soda % cup raisins cut into small 

1% cups flour pieces and floured light- 

% cup shortening ly 

Stir the soda into the milk and mix the ingredients 
in the order in which they are given. Bake 15 minutes 
in small greased pans in a moderate oven. This recipe 
may be varied by omitting the raisins and adding nuts, 
currants, or citron. This makes 10 cakes. 



196 ECONOMY COOK BOOK 



Curd Cup Cakes 

4 eggs 1 cup dry curd 

% cup sugar % teaspoon salt 

Beat the egg yolks thoroughly, add the sugar, dry 
curd, and salt. Beat until smooth. Cut and fold into 
stiffly beaten whites. Bake 20 minutes in a moderate 
oven in unbuttered gem tins. Dry the curd on cloths in 
a warm oven. From 2% to 3 quarts of sour milk make 
only 1 cup of curd. This recipe makes 30 cakes. 

Sweet Cream Cake 

2 eggs V2 teaspoon salt 

1 cup sugar 1 teaspoon vanilla 

4 teaspoons baking powder 1% cups flour 
Cream 

Break the eggs into the measuring cup and fill up the 
cup with sweet cream. Pour the contents into a mixing 
bowl, add sugar and salt, and beat until the mixture is 
well blended. Add the flour and baking powder sifted 
together. Bake 20 minutes in a moderate oven. This 
cake dries out quickly. This makes 6 servings. 



Dutch Cake 

% cup butter 2^ cups pastry flour or 

1/3 cup sugar 2% cups wheat flour 

% cup milk 5 teaspoons baking powder 

1 egg V2 teaspoon salt 

% cup raisins 

Cream the butter and sugar together and add the milk 
and the egg well beaten. Mix and sift the flour, baking 
powder, and salt, and add to the first mixture. Last add 
the raisins seeded, chopped and slightly floured. Bake 



CAKES 197 

from 20 to 25 minutes in a square tin. When done punch 
full of holes. Pour over a mixture of % cup of sugar, 
1 egg well beaten, and 1 teaspoon of cinnamon. Dry in 
a slow oven. This makes 8 servings. 

Dom Econ Cake 

2 squares chocolate grated 1 cup sugar 

% cup butter 1 cup flour 

^ cup boiling water % teaspoon soda mixed with 

1 egg y^ cup sour milk 

Mix the ingredients in the order in which they are 
given. The boiling water will melt the chocolate and 
butter. Do not wait for the mixture of chocolate, butter, 
and water to cool before adding the other ingredients. 
The cake batter will be exceedingly thin but must not 
be thickened. Bake as a loaf cake and frost with twice 
cooked frosting flavored with chocolate. A delicious 
variation of this cake is to bake it in 2 layers in a moder- 
ate oven, put it together with chocolate filling, and ice it 
with boiled frosting. If properly baked this cake will 
be delicious and moist. It can be kept for several days. 
This makes 6 servings. 

Trilbies or Date Cookies 

1 cup butter % cup sour milk 

1 cup sugar Date paste or filling: 

2 cups flour 1 lb. dates washed, stoned 
2 cups rolled oats and chopped 

1 teaspoon baking powder 1 cup water 

% teaspoon soda 1 teaspoon lemon juice 

Cook to a smooth paste 

Cream the butter and sugar; mix the other dry in- 
gredients. Add the flour and milk alternately. Roll 
thin on a well-floured board. Cut, and cover with the 
paste. Place another on top and bake in a moderate 
oven. This makes 60 cookies. 



198 ECONOMY COOK BOOK 



Nut Drop Cakes 

1 cup sugar % cup raisins 

2 cups sour milk % cup walnut meats 
2 tablespoons melted butter 1 teaspoon soda 

% cup molasses 1 teaspoon salt 

2y2 cups flour 1 teaspoon cinnamon 

1 teaspoon cloves 

Mix and sift the dry ingredients, add the milk, butter, 
and molasses, and last of all the nuts and raisins. Drop 
by small spoonfuls in a greased pan and bake in a moder- 
ate oven. This makes 20 cakes. 



Apple Sauce Cake 

1 cup sugar % teaspoon cloves 

% cup butterine 1 teaspoon nutmeg 

1 cup raisins % teaspoon soda 

1 cup apple sauce 2 teaspoons baking powder 

1% teaspoons cinnamon 2 cups flour 

Cream the butterine and sugar together. Sift the 
dry ingredients together and add alternately with the 
apple sauce to the creamed butter and sugar. Stir in the 
raisins dredged with a little of the flour saved out for 
this purpose. Bake in gem pans in a moderate oven 
for 15 minutes or in 1 large pan for 25 minutes. This 
makes 10 cakes. 

Morris Cake 

1 tablespoon butterine V2 cup milk 
% cup sugar 2 cups flour 

2 eggs 1 teaspoon vanilla 

2 teaspoons baking powder 

Cream the butterine and sugar together, then add the 
eggs unbeaten and beat them into the creamed butter 
and sugar. Add a little more than % cup of milk 



CAKES 199 

which has heen heated but do not stir until after add- 
ing the flour. Then beat for about 1 minute. Add the 
flavoring and the baking powder, stirring just enough to 
mix thoroughly. Pour the mixture into a greased, 
floured pan and bake from 15 to 20 minutes ; if put into 
gem pans bake about 15 minutes. This makes 10 serv- 
ings. 

Honey Drop Cakes 

% cup honey 1% cups flour 

% cup butterine ^ teaspoon soda 

% teaspoon cinnamon 2 tablespoons water 

Vs teaspoon cloves 1 cup raisins 

1 ^gS 

Heat the honey and butter until the butter melts. 
While the mixture is warm add the spices. When it is 
cold add part of the flour, the egg well beaten, the soda 
dissolved in water, and the raisins. Add enough flour 
to make a dough that will hold its shape. Drop by spoon- 
fuls on a greased tin and bake in a moderate oven until 
well browned. This makes 14 cakes. 

Yellow Honey Cake 

% cup sugar ^ teaspoon cinnamon 

2 egg yolks % teaspoon cloves 

% cup honey 1^ cups flour 

Sift together the flour and the spices. Mix the sugar 
and egg yolks, add the honey, and then the flour gradu- 
ally. Roll out thin, moisten the surface with egg white, 
and mark into small squares. Bake in a moderate oven 
for 15 minutes. This makes 6 servings. 

Honey Cookies 

% cup sugar 1 teaspoon allspice 

% cup honey 4 tablespoons finely chopped 

2y2 cups flour candied orange peel 

% teaspoon soda *4 cup walnut meats finely 

1^ teaspoons cinnamon chopped 



200 ECONOMY COOK BOOK 

Sift together the flour, spices, and soda, and add 
the other ingredients. Knead thoroughly, roll out thin 
and cut with a biscuit cutter. These cookies are very- 
hard. This makes 14 cookies. 

Honey Bran Cookies No. 1 

2 tablespoons butter % cup flour 

V2 cup honey 1 cup bran 

2 eggs % teaspoon aniseed 

% teaspoon soda 

Rub together the butter and honey ; add the eggs un- 
beaten and beat the mixture thoroughly. Sift together 
the flour, soda, and aniseed. Combine all the ingredi- 
ents ; drop from a teaspoon on a greased pan and bake in 
a moderate oven 15 minutes. This makes 16 cookies. 

Honey Bran Cookies No. 2 

3 cups bran % teaspoon ginger 
% cup sugar % cup honey 

% teaspoon soda % cup milk 

^ teaspoon cinnamon % cup melted butterine 

Mix the sugar, cinnamon, and soda with the bran and 
add the other ingredients. Drop from a spoon on a 
greased pan and bake about 15 minutes in a moderate 
oven. This makes 20 cookies. 

Rolled Honey Wafers 

% cup butterine % cup flour 

% cup honey ^ teaspoon cardamon 

Mix together the butterine and honey, and add the 
flour sifted with the spice. Spread out very thin with 
a broad, long bladed knife or spatula, on a greased, in- 



CAKES 201 

verted dripping pan, or on flat tins. Mark off in 3 
inch squares and bake in a slow oven until delicately 
browned. While warm roll into tubular shape and hold 
until they cool and if necessary until they harden into 
shape. This makes 10 wafers. 

Hard Honey Cake 

% cup honey % teaspoon cardamon 

% cup sugar % teaspoon cloves 

2% cups flour 1^ teaspoon soda 
1 Ggg 1 tablespoon water 

% teaspoon ginger Speck white pepper 

1 teaspoon cinnamon Speck salt 

% cup blanched almonds chopped 

Sift together the flour and spices, dissolve the soda 
in the water, beat the egg and combine all the ingredi- 
ents. Beat or knead the mixture thoroughly. Cook a 
small sample. If it does not rise sufficiently, add a little 
more soda and honey ; if it falls add a little more flour. 
Roll out the dough to the thickness of about % of an 
inch and bake in a hot oven. When the cake is done 
glaze it with a thick syrup of sugar and water and allow 
it to dry in a slow oven or in some warm place. While 
it is still warm cut it into long strips. Or it may be 
left in 1 large cake to be cut into very thin slices v/hen 
served. This cake will become very hard on cooling and 
will not be soft enough to eat for several weeks but will 
keep in good condition for an indefinite length of time. 

Soft Honey Cake 

% cup honey 1 teaspoon soda 

% cup butter i^ teaspoon cinnamon 

1 egg % teaspoon ginger 
% cup sour milk 4 cups flour 

Rub the butter and honey together; add the egg well 
beaten, then the sour milk and the flour sifted with the 



202 ' ECONOMY COOK BOOK 

soda and spices. Bake in a shallow pan for 15 minutes. 
This makes 8 servings. 



Honey Icing 

% cup honey % cup water 

1 cup sugar 1 egg white 

Boil together the sugar and the water for a few min- 
utes and then add the honey, taking precautions to pre- 
vent the mixture from boiling over, as it is likely to do. 
Cook until drops of the syrup keep their form when 
poured into cold water, or to about 250 degrees F. Beat 
the egg white until stiff and when the syrup has cooled 
slightly pour over the egg, beating the mixture continu- 
ously until it will hold its shape. This frosting is suit- 
able for use between layers of cake but is rather too soft 
for the top. It remains in good condition and soft 
enough to be spread for many weeks and therefore can 
be made in large quantities for use as needed. After 8 
months such icing was found to be in good condition and 
soft enough to cut. 

Frosting 

11/^ cups sugar % cup of water 

3 egg whites 

Boil the sugar and water until the syrup forms a 
thread when dropped from a spoon. While still hot 
pour the syrup over the well-beaten egg whites, beating 
the mixture until it is of the right consistency to spread. 



Orange Frosting 

1 tablespoon orange juice 1 teaspoon lemon juice 

1 egg yolk Grated rind 1 orange 

Confectioners' sugar 



CAKES 203 

Mix all the ingredients but the sugar, and allow the 
mixture to stand for an hour. Strain and add confec- 
tioners' sugar until the frosting is sufficiently thick to be 
spread on the cake. 

War Cake 

2 tablespoons lard compound 1 teaspoon salt 
2 cups hot water 1 teaspoon cinnamon 

2 cups brown sugar % cup raisins 

2^2 cups flour 

Boil all the ingredients together with the exception 
of the flour for 5 minutes. Let stand until cold; then 
add the flour and 1 teaspoon of soda dissolved in 1 tea- 
spoon of hot water. Put in 2 greased pans and bake in 
a slow oven for 45 minutes. This makes 12 servings. 



INDEX 



Apple, and cheese salad, 173 

And nut salad, 174 

Corn bread, 24 

Sauce cake, 198 
Apples, honey, 185 

With rolled oats, 187 
Artichoke, Jerusalem, 142 
Artichokes, French, 132 
Asparagus, 131 

Creamed, 132 

Soup, 49 



Baltimore chicken, 82 
Bananas, fried, 112 
Bannocks, 31 
Baked, beans, New England, 113 

Cow peas, 109 

Cow peas and cheese, 110 

Crackers and cheese, 94 

Egg plant, 153 

Fish, 101 

Indian pudding, 179 

Onions, 149 

Potatoes, 137 

Eice and cheese, 94 

Sweet potatoes, 141 

Tomatoes with cow peas. 111 

Yellow soy beans, 110 
Baking powder biscuits, 33 
Bean, and cheese roast, 90 

Loaf, 108 

Pot roast, 69 

Soup, cream of, 56 
Beans, lima, 136 

New England baked, 113 

Stewed shelled, 135 



Beans, string, 134 

With pork, string, 135 
Beauregard eggs, 99 
Beef, a la mode, braised beef, 
pot roast and, 69 

Birds, veal or, 68 ^ 

Camelon of, 74 

Philippino, 75 

Stewed shin of, 68 
Beefsteak, Spanish, 73 
Beet greens, 131 
Beets, buttered, 145 
Birds, veal or beef, 68 
Biscuits, baking powder, 33 

Cheese No. 1, 32 

Cheese No. 2, 33 

Date, 29 

Drop, 34 

Quick buckwheat, 30 

Eaised, 20 
Bisque, clam, 43 

Mackerel or salmon, 43 

Oyster, 44 
Boiled, Brussels sprouts, 128 

Cabbage, 124 

Fondue, 92 

Honey custard, 185 

Kohl-rabi, 129 

Lettuce, 131 

Onions, 147 

Peas, 132 

Potatoes, 136 

Turnips, 142 
Boston, brown bread, 23 

Roast, 109, 118 
Bouillon, clam, 43 
Braised beef, pot roast, and 

beef a la mode, 69 
Bran, bread, 29 

Bread, honey and, 29 

205 



206 



INDEX 



Bran, muffins No. 1, 35 

Mufans No. 2, 36 
Bread, apple corn, 24 

Boston brown, 23 

Bran, 29 

Brown No. 1, 22 

Brown No. 2, 22 

Brown No. 3, 23 

Buckwheat, 17 

Buttermilk brown, 23 

Corn meal and wheat, 18 

Crumb bread, 16 

Date, 32 ^ 

Gluten and corn, 17 

Graham, with honey, 31 

Graham with nuts, 31 

Honey, 28 

Honey and bran, 29 

Kafir corn, 19 

Nut, 30 

Oatmeal, 16 

Potato No. 1, 14 

Potato No. 2, 15 

Eice, 17 

Eolled oats, 18 

Eye, 16 

Self-raising, 19 

Sour milk corn No. 1, 27 

Sour milk corn No. 2, 27 

Spoon, 26 

Virginia spoon, 26 

War, 13 

Watson's war, 13 

Whole wheat or graham, 15 

Zuni Indian, 25 
Broiled, chicken, 82 

Egg plant, 154 
Brussels sprouts, boiled, 128 

Creamed, 128 

Saute, 128 
Brown, Betty, 182 

Bread No. 1, 22 

Bread No. 2, 22 

Bread No. 3, 23 

Bread, Boston, 23 

Sugar tapioca, 182 
Browned, potatoes, 140 

Sweet potatoes, 141 
Broth, mutton, 42 

Scotch, 76 



Buckwheat, biscuits, quick, 30 

Bread, 17 

Gems, 33 
Buttered beets, 145 
Buttermilk brown bread, 23 



Cabbage, and potatoes, puree 
of, 125 

Au gratin, 125 

Boiled, 124 

Cooked with pork, 124 

Creamed, 125 
Cake, apple sauce, 198 

Crisp corn meal, 28 

Custard corn, 25 

Dom econ, 197 

Dutch, 196 

Hard honey, 201 

Hoe, 24 

Johnny No. 1, 25 

Johnny No. 2, 26 

Morris, 198 

Soft honey, 201 

Spice, 195 

Sweet cream, 196 

War, 203 

Yellow honey, 199 
Cakes, curd cup, 196 

Honey drop, 199 

Lancashire potato, 28 

Meat, 65 

Nut drop, 198 

Pan, 36 

Potato, 139 

Scotch oaten, 32 
Camelon of beef, 74 
Caramel, ice cream, 189 

Junket, 184 
Carrots, 143 

A L'Allemande, 143 

Creamed, 143 
Casserole, or Italian hash, 79 

Eoast, 78 
Cauliflower, 126 

And tomatoes, 127 

Creamed, 126 

Savory, 127 

Scalloped, 127 



INDEX 



207 



Celeriae, 146 
Puree of, 146 
Soup, cream of, 53 
Celerv, au grathi, 147 

Stewed, 146 
Cereal, muffins, 36 

Pudding, 181 
Charlotte Russe, honey, 186 
Chartreuse of meat and rice, 80 
Cheese, and eggs, creamed, 98 
And macaroni loaf, 89 
And milk soup, 45 
And pimiento salad, 173 
And spinach roll, 90 
And vegetable soup, 45 
Baked cowpeas and, 110 
Baked crackers and, 94 
Baked eggs with, 98 
Baked rice and, 94 
Balls, fried, 93 
Biscuits No. 1, 32 
Biscuits No. 2, 33 
Corn meal and, 95 
Croquettes, 93 
Custard, 184 
Fondue, 91 
Fried bread wdth, 96 
Fritters, hominy and, 113 
Gingerbread No. 1, 195 
Gingerbread No. 2, 195 
Green corn, tomato and, 88 
Italian macaroni and, 88 
Jelly salad, 173 
Macaroni and, 88 
Oatmeal with, 95 
Omelet, 97 
Roast, bean and, 90 
Roast, nut and, 89 
Roast, pimiento and, 90 
Salad and preserves, 172 
Salad, apple and, 173 
Salad, olive, pimiento and, 

173 
Sandwiches sauted, 97 
Sauce, 97 

Sauce, samp with, 96 
Scrambled eggs with, 99 
Souffle, 92 

Souffle, corn and, 91 
Souffle with pastry, 93 



Cheese, soup, 44 

Virginia corn bread with, 94 
Chestnut soup, 46 
Chicken, Baltimore, 82 

Broiled, 82 

Creamed, 81 

Fricasseed, 82 

In casserole, 81 

Mock, 107 

Salad, 176 

Souffle, 81 

Soup, 41 

Soup, cream of, 42 
Chowder, clam, 58 

Corn, 59 

Fish, 58 

Lima beans, 59 

Mixed vegetable, 60 

Onion, 58 
Clam, bisque, 43 

Bouillon, 43 

Chowder, 58 

Creamed, 105 
Codfish and rice, scalloped, 102 

Stew, 103 
Colcannon, 141 
Cooked salad dressing, 172 
Cookies, corn meal and peanut, 
194 

Honey, 199 

Honey bran. No. 1, 200 

Honey bran. No. 2, 200 

Trilbies or date, 197 
Corn, and cheese souffle, 91 

Bread, apple, 24 

Bread, gluten and, 17 

Bread, sour milk. No. 1, 27 

Bread, sour milk. No. 2, 27 

Bread with cheese, Virginia, 
94 

Chowder, 59 

Fritters, 155 

Muffins, eggless, 27 

On the cob, 154 

Pone, 28 

Pudding, 155 

With milk, 155 
Cornbeef hash with poached 

eggs, 66 
Corn meal and cheese, 95 



208 



INDEX 



Corn meal, and peanut cookies, 
194 

And wheat bread, 18 

Cake, crisp, 28 

Doughnuts with, 193 

Fish balls, 103 

Gems, 24 

Gingerbread, 193 

Griddle cakes, 36 

Eolls, 23 
Cottage cheese, 117 

And nut roast, 119 

French, 117 

Eoast, pimiento and, 118 

Rolls, 118 

Salad, 119 

Sauce, 119 

With preserves, 120 
Cow pea, salad, 175 

Soup No. 1, 54 

Soup No. 2, 54 

Soup, cream of, 54 
Cowpeas, and cheese, baked, 110 

Baked, 109 

Baked tomatoes with, 111 

Green peppers stuffed with, 110 
Crackers and cheese, baked, 94 
Cream, dressing, 171 

Of bean soup, 56 

Of celeriac soup, 53 

Of chicken soup, 42 

Of cow pea soup, 54 

Of leek soup, 53 

Of potato soup, 49 

Of tomato soup, 50 

Tapioca, 183 
Creamed, asparagus, 132 

Brussels sprouts, 128 

Cabbage, 125 

Carrots, 143 

Cauliflower, 126 

Cheese and eggs, 98 

Chicken, 81 

Clams, 105 

Fish, 100 

Onions, 148 

Oysters, 104 

Parsnips, 144 

Peas, 133 

Potatoes, 138 



Creamed, spinach, 130 
Crisp corn meal cake, 28 
Croquettes, cheese, 93 

Macaroni and oyster, 102 

Rice, 105 
Crumb gingerbread, 194 
Cucumbers, fried, 150 

Stewed, 150 

Stuffed, 150 
Curd cup cake, 196 
Curry, India, 71 

Of mutton, 72 
Custard corn cake, 25 



Date, biscuits, 29 

Bread, 32 
Dom econ cake, 197 
Doughnuts with corn meal, 193 
Dressing, cooked salad, 172 

Cream, 171 

French, 171 

Mayonnaise, 171 
Dried, apple pie, 165 

Apple sauce, 165 

Apples, 164 

Bean soup, 55 

Beets, 159 

Beets, buttered, 159 

Beets, creamed, 159 

Beets, pickled, 159 

Cabbage, 162 

Carrots, buttered, 160 

Carrot pudding, 166 

Celery, 163 

Cherries, 165 

Cherry pie, 165 

Corn, 163 

Cow peas, 163 

Cow peas, puree of, 163 

Navy beans, puree of, 164 

Okra, 162 

Onions, 160 

Parsnips, 160 

Potatoes, 160 

Potatoes, cooked, 161 

Potatoes, fried, 160 

Potatoes, mashed, 161 

Prunes, 166 



INDEX 



209 



Dried, prunes, spiced, 166 

Raspberries, 165 

Ehubarb pie, 166 

Rhubarb, stewed, 161 

Snap beans, 164 

Spinach, 163 

Squash pie, 166 

Sweet potatoes, 161 

Turnips, 161 
Drop biscuits, 34 
Duck, mock, 67 

Mock wild, 67 
Dumplings, 65 

Meat stew with, 64 
Dutch cake, 196 



Egg salad, 176 
Eggless, corn muffins, 27 

Rye muffins, 35 

Sauce for rice loaf, 102 
Eggplant, baked, 153 

Broiled, 154 

Fried, 153 
Eggs, Beauregard, 99 

Cornbeef hash with poached, 
66 

Creamed cheese and, 98 

Spanish, 99 

Stuffed, 100 

Swiss, 99 

With cheese, scrambled, 99 

With cream sauce, ham and 
poached, 67 
English fresh fruit pudding, 180 



Goulash, Hungarian, 69 
Farina, balls, 78 

Balls, ragout of mutton with, 
78 

Pudding, 183 
Farmer stew, 72 
Fig pudding, 186 
Fish, baked, 101 

Balls, corn meal, 103 

Chowder, 58 

Creamed, 100 



Fish, salad, 176 

Scalloped, 103 

Souffle, 100 

Stuffing for baked, 101 
Fondue, boiled, 92 

Cheese, 91 

Peanut, 113 

Rice, 92 
French, artichokes, 132 

Cottage cheese, 117 

Dressing, 171 
Fricasseed chicken, 82 
Fried, bananas, 112 

Bread with cheese, 96 

Cheese balls, 93 

Cucumbers, 150 

Eggplant, 153 

Parsnips, 144 

Potatoes, 139 

Salsify, 145 

Squash, 154 

Sweet potatoes, 141 

Tomatoes, 152 
Fritters, corn, 155 

Hominy, 112 

Hominy and cheese, 113 
Frosting, 202 

Orange, 202 
Frozen custard, 189 
Fruit macedoine, 187 



G 



Gems, buckwheat, 33 

Corn meal, 24 

Graham, 31 

Kafir corn, 24 
Gingerbread, cheese No. 1, 195 

Cheese No. 2, 195 

Corn meal, 193 

Crumb, 194 

Soft, 194 
Glazed sweet potatoes, 141 
Gluten and corn bread, 17 
Gnocchi, Roman, 91 
Graham, bread, whole wheat or, 
15 

Bread with honey, 31 

Bread with nuts, 31 

Gems, 31 



210 



INDEX 



Grape and oran^re salad, 174 
Green corn, tomato and cheese, 

88 
Green pea, loaf, 108 
Souffle, 107 
Soup, 53 
Green peppers stuffed with cow 

peas, 110 
Griddle cakes, corn meal, 36 



Halibut h la poulette, 101 
Ham and poached eggs with 

cream sauce, 67 
Hamburg steak, 73 
Hard honey cake, 201 
Haricot of mutton, 77 
Hash, casserole or Italian, 79 

Vegetable and meat, 80 
Hashed turnips, 143 
Herb soup, 47 
Hoe cake, 24 
Hominy, 156 

And cheese fritters, 113 

And tomato, 112 

Fritters, 112 
Honey, and bran bread, 29 

Apples, 185 

Bran cookies No. 1, 200 

Bran cookies No. 2, 200 

Bread, 28 

Charlotte Eusse, 186 

Cookies, 199 

Custard, boiled, 185 

Drop cakes, 199 

Icing, 202 

Mousse, 190 

Pudding, 185 
Hungarian goulash, 69 



Ice cream, caramel, 189 

Pistachio, 189 

Vanilla, 189 
Icing, honey, 202 
India curry, 71 
Indian pudding, baked, 179 

With apples, 179 



Indian pudding, with crumbs, 

180 
Irish stew. 111 
Italian macaroni and cheese, 88 



Jelly, lemon, 187 
Jerusalem artichoke, 142 
Johnny cake No. 1, 25 
Johnny cake No. 2, 26 
Junket, 184 
Caramel, 184 

K 

Kafir corn, bread, 19 

Gems, 24 
Kale, minced, 128 
Kohl-rabi, boOed, 129 



Lancashire potato cakes, 28 
Leek, soup, 52 

Soup, cream of, 53 
Legumes, soup of dried, 57 
Lemon jelly, 187 
Lettuce, boiled, 131 

Soup, 49 
Lima bean, chowder, 59 

Hollandaise, 109 
Lima beans, 136 
Loaf, veal, 70 

M 

Macaroni, and cheese, 88 
And cheese, Italian, 88 
And oyster croquettes, 102 
Loaf, cheese and, 89 
Soup, 46 
Salad, 175 

Mackerel or salmon bisque, 43 

Mashed, potatoes, 137 
Squash, 154 

Mayonnaise dressing, 171 

Meat, and pastry rolls, 63 
And tomato pie, 63 
And rice, chartreuse of, 80 
Cakes, 65 



INDEX 



211 



Meat, stew with dumplings, 64 

Stock, soup with, 41 

Turnovers, 64 
Milk, gravy, salt pork with, 71 

Soup, cheese and, 45 

Soup, vegetable and No. 1, 46 

Soup, vegetable and, No. 2, 47 
Minced kale, 128 
Mixed vegetable chowder, 60 
Mock, chicken, 107 

Duck, 67 

Oysters, 145 

Rabbit, 75 

Sausage, 107 

Venison, 72 

Wild duck, 67 
Molasses pudding, steamed, 181 
Montana steak, 76 
Morris cake, 198 
Muffins, bran, No. 1, 35 

Bran, No. 2, 36 

Cereal, 36 

Eggless corn, 27 

Eggless rye, 35 

One egg rye, 35 

Eing, 34 
Mushroom, pie, 111 

Soup, oatmeal and, 45 
Mutton, and farina balls, ra- 
gout of, 78 

Broth, 42 
Curry of, 72 

Haricot of, 77 

Soup, 42 



N 



New England baked beans, 113 
Norwegian prune pudding, 180 
Nut, and cheese roast, 89 

Bread, 30 

Drop cakes, 198 

Eoast, cottage cheese and, 119 

Salad, apple and, 174 



O 



Oaten cakes, Scotch, 32 
Oatmeal, and mushroom soup, 45 
Bread, 16 



Oatmeal, soup, 44 

With cheese, 95 
Okra, 153 

And tomato soup, 51 
Olive, pimiento and cheese 

salad, 173 
Omelet, cheese, 97 
One egg rye muffins, 35 
Onion chowder, 58 
Onions, au gratin, 149 

Baked, 149 

Boiled, 147 

Creamed, 148 

Dried, 160 

Scalloped, 148 

Stewed, 148 

Stuffed, 149 
Orange, Charlotte, 188 

Frosting, 202 

Salad, grape and, 174 
Oyster, bisque, 44 

Croquettes, macaroni and, 102 

Plant, salsify or, 144 
Oysters, creamed, 104 

Mock, 145 

Scalloped, 104 



Pan cakes, 36 

Parker House rolls No. 1, 21 
Parker House rolls No. 2, 21 
Parsnips, 144 

Creamed, 144 

Fried, 144 
Pastry rolls, meat and, 63 
Pea soup, green, 53 
Peanut, cookies, corn meal and, 
194 

Fondue, 113 
Pear salad, 175 
Peas, and potatoes, 133 

Boiled, 132 

Creamed, 133 

Puree of, 134 

Sugar, 134 

With pork, 133 
Peppers, stuffed, 152 
Philippino beef, 75 
Pie, meat and potato, 63 



212 



INDEX 



Pie, mushroom, 111 

Tomato, 111 

Twelve o 'clock, 77 
Pimiento, and cheese roast, 90 

And cheese salad, olive, 173 

And cottage cheese roast, 118 

Salad, cheese and, 173 
Pistachio ice cream, 189 
Pone, com, 28 
Pot roast, and beef a la mode, 

braised beef, 69 
Potato, balls, 140 

Bread No. 1, 14 

Bread No. 2, 15 

Cakes, 139 

Cakes, Lancashire, 28 

Peel soup, 60 

Pie, meat and, 63 

Puffs, 139 

Eolls, 20 

Salad, 176 

Soup No. 1, 48 

Soup No. 2, 48 

Soup, cream of, 49 
Potatoes, au gratin, 138 

Baked, 137 

Boiled, 136 

Browned, 140 

Creamed, 138 

Fried, 139 

Mashed, 137 

Peas and, 133 

Puree of cabbage and, 125 

Savory, 140 

Scalloped, 140 

Stuffed, 139 

With egg or cheese, 137 
Prune pudding, Norwegian, 180 
Pudding, baked Indian, 179 

Cereal, 181 

Corn, 155 

English fresh fruit, 180 

Farina, 183 

Fig, 186 

Honey, 185 

Norwegian prune 180 

Rice, 183 

Sago, 181 

Snow, 188 

Steamed molasses, 181 



Pudding, sweet potato, 186 

War, 179 

With apple, Indian, 179 

With crumbs, Indian, 180 
Puree, of cabbage and potatoes, 
125 

Of celeriac, 146 

Of peas, 134 



Quick buckwheat biscuits, 30 

B 

Rabbit, mock, 75 

Tomato, 87 

Welsh, 87 
Eagout of mutton and farina 

balls, 78 
Eaised biscuit, 20 
Eed soy bean soup, 57 
Eice, 156 

And cheese, baked, 94 

Bread, 17 

Chartreuse of meat and, 80 

Croquettes, 105 

Fondue, 92 

Hash, 106 

Loaf, 102 

Loaf, eggless sauce for, 102 

Pudding, 183 

Scalloped codfish and, 103 
Eing miiffins, 34 
Eoast, bean pot, 69 

Beef with Yorkshire pud- 
ding, 66 

Casserole, 78 
Eolled honey wafers, 200 
Rolled oat wafers, 34 
Eolled oats, apples with, 187 

Bread, 18 
Eolls, corn meal, 23 

Cottage cheese, 118 

Meat and pastry, 63 

Parker House No. 1, 21 

Parker House No. 2, 21 

Potato, 20 

Savory, 74 
Eoman gnocchi, 91 



INDEX 



213 



Eound steak on biscuits, 70 

Rye, bread, 16 

Muffins, eggless, 35 
Muffins, one egg, 35 



Sago pudding, 181 
Salad, and preserves, cheese, 
172 

Apple and cheese, 173 

Apple and nut, 174 

Cheese and pimiento, 173 

Cheese jelly, 173 

Chicken, 176 

Cottage cheese, 119 

Cow pea, 175 

Egg, 176 

Fish, 176 

Grape and orange, 174 

Macedoine, 175 

Olive, pimiento and cheese, 
173 

Pear, 175 

Potato, 176 

Tomato, 174 

Tomato jelly, 175 
Sally Lunn, 30 

Salmon bisque, mackerel or, 43 
Salsify, fried, 145 

Or oyster plant, 144 
Salt pork- with milk gravy, 71 
Samp with cheese sauce, 96 
Sauce, cheese, 97 

Cottage cheese, 119 

Tomato, 89 

Tomato, 95 
Sausage, mock, 107 
Savory, cauliflower, 127 

Potatoes, 140 

Eolls, 74 
Scalloped, cauliflower, 127 

Codfish and rice, 103 

Fish, 103 

Onions, 148 

Oysters, 104 

Potatoes, 140 

Tomatoes, 151 
Scotch, broth, 76 

Oaten cakes, 32 y 



Scrambled eggs with cheese, 99 

Self-raising bread, 19 

Snow pudding, 188 

Soft gingerbread, 194 

Soft honey cake, 201 

Sorrel soup, 52 

Souffle, cheese, 92 

Chicken, 81 

Corn and cheese, 91 

Fish, 100 

Green pea, 107 

With pastry, cheese, 93 
Soup, asparagus, 49 

Cheese, 44 

Cheese and milk, 45 

Cheese and vegetable, 45 

Chestnut, 46 

Chicken, 41 

Cow pea No. 1, 54 

Cow pea No. 2, 54 

Cream of bean, 56 

Cream of celeriac, 53 

Cream of chicken, 42 

Cream of cow pea, 54 

Cream of leek, 53 

Cream of potato, 49 

Cream of tomato, 50 

Dried bean, 55 

Green pea, 53 

Herb, 47 

Leek, 52 

Lettuce, 49 

Macaroni, 46 

Mutton, 42 

Oatmeal, 44 

Oatmeal and mushroom, 45 

Of dried legumes, 57 

Okra and tomato, 51 

Potato No. 1, 48 

Potato No. 2, 48 

Potato peel, 60 

Red soy bean, 57 

Sorrel, 52 

Split pea, 56 

String bean, 55 

Tomato, 50 

Vegetable No. 1, 51 

Vegetable No. 2, 51 

Vegetable and milk No. 1, 46 

Vegetable and milk No. 2, 47 



214 



INDEX 



Soup, with meat stock, 41 
Sour milk corn bread No. 1, 27 
Sour milk corn bread No. 2, 27 
Soy bean, timbales, 108 

Baked, yellow, 110 
Spanish, beefsteak, 73 

Eggs 99 

Michel, 106 
Spice cake, 195 
Spinach, 129 

Creamed, 130 

Cutlets, 130 

Eoll, cheese and, 90 

With egg, 130 
Split pea soup, 56 
Spoon bread, 26 

Virginia, 26 
Squash, fried, 154 

Mashed, 154 
Steak, Hamburg, 73 

Montana, 76 

On biscuits, round, 70 
Steamed molasses pudding, 181 
Stew, from cold roast, 66 

Syrian, 76 
Stewed, celery, 146 

Cucumbers, 150 

Onions, 148 

Shelled beans, 135 

Shin of beef, 68 

Tomatoes, 151 
String bean soup, 55 
String beans, 134 

With pork, 135 
Stuffed, cucumbers, 150 

Eggs, 100 

Onions, 149 

Peppers, 152 

Potatoes, 139 

Tomatoes, 152 
Stuffing for baked fish, 101 
Succotash, 156 
Sugar peas, 134 
Sweet cream cake, 196 
Sweet potato pudding, 186 
Sweet potatoes, baked, 141 

Baked with apples, 142 

Browned, 141 

Fried, 141 

Glazed, 141 



Swiss, chard, 131 

Eggs, 99 
Syrian stew, 76 
Syrup, 37 

T 

Tapioca, brown sugar, 182 

Cream, 183 
Time table for cooking vege- 
tables, 123 
Tomato, and cheese, green corn, 
88 

Hominy and, 112 

Jelly salad, 175 

Pie, 111 

Eabbit, 87 

Salad, 174 

Sauce, 89, 95 

Soup, 50 

Soup, cream of, 50 

Soup, okra and, 51 

Toast, 151 
Tomatoes, cauliflower and, 127 

Fried, 152 

Scalloped, 151 

Stewed, 151 

Stuffed, 152 

To peel, 150 

With cow peas, baked, 111 
Trilbies or date cookies, 197 
Turkish pilaf, 106 

With cooked meat, 79 

With raw meat, 79 
Turnips, boiled, 142 

Hashed, 143 
Turnovers, meat, 64 
Twelve o'clock pie, 77 



Vanilla ice cream, 189 

Veal loaf, 70 

Veal or beef birds, 68 

Vegetable, and meat hash, 80 
And milk soup No. 1, 46 
And milk soup No. 2, 47 
Soup No. 1, 51 
Soup No. 2, 51 
Soup, cheese and, 45 



INDEX 



215 



Venison, mock, 72 

Virginia corn bread with cheese, 

94 
Virginia spoon bread, 26 



Welsh rabbit, 87 
Wheat bread, corn meal and, 18 
Whole wheat or graham bread, 
15 



W 

Wafers, rolled honey, 200 

Rolled oat, 34 
Waffles, 37 
War, bread, 13 

Cake, 203 

Pudding, 179 
Watson's war bread, 13 



Yellow honey cake, 199 
Yorkshire pudding, roast beef 
with, 66 



Zuni Indian bread, 25 



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